Bacon and egg breakfast layer cake

Serves 8

250g smoked back bacon, half of it chopped 6 eggs 200ml milk 600g sourdough bread, cut into large chunks 200g Cheshire cheese, grated 2 tbsp lemon thyme leaves, plus extra for garnish sea salt and black pepper In a large bowl, whisk the eggs together, then whisk in the milk. Season with salt and pepper, add the bread chunks and stir into the egg mixture. Stir well and cover with cling film, before leaving the mixture to stand for 1 hr. In the meantime, grease and line a 20cm round cake tin and preheat the oven to 200°C/gas mark 6. Add the cheese to the bread and egg mixture, and mix in half the chopped bacon and the lemon thyme. Layer some of the bread mixture on the bottom of the tin, then add a layer of bacon rashers. Repeat the layers, pressing down each time until there is a layer of bread mix on the top. Sprinkle with the remaining chopped bacon. Bake for approximately 1 hr until golden. Allow to cool slightly, then remove from the tin and lining. Serve garnished with the extra lemon thyme.