Preheat your oven to 180°C (350°F). Lightly grease a baking dish with a bit of olive oil and set aside.
Chop your leftover vegetables into small, uniform pieces—about 1cm—so they cook evenly and look colorful in the bake.
Tear or cube the stale bread into roughly 2cm pieces, then combine them with the chopped vegetables in a large mixing bowl.
In a separate bowl, whisk together the eggs, milk, salt, pepper, and herbs if using, until the mixture is smooth and slightly frothy.
Pour the custard mixture over the bread and vegetables, then gently fold everything together so the bread absorbs the liquid and the ingredients are evenly coated.
Transfer the mixture into your prepared baking dish, spreading it out evenly. Drizzle the olive oil over the top for a crispy crust.
Bake uncovered for 35-40 minutes, or until the top is golden brown and bubbling around the edges. The house will fill with a warm, cheesy aroma.
Check for doneness: the center should be set and firm, and the edges crispy. If the top browns too quickly, tent with foil and continue baking.
Remove from the oven and let rest for 5-10 minutes so the custard can set further. This makes slicing easier and enhances flavor.
Sprinkle with additional herbs if desired, then slice into squares and serve warm, enjoying the hearty, cheesy goodness with a crisp top.
