**Leek & Parmesan Strata (Skillet "French Toast" Bake)**
*Ready in 18 mins. One pan. Feels like a hug.*

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### **Ingredients**
- 4 eggs
- ½ leek (white + light green only), halved lengthwise & thinly sliced
- 4–6 slices stale bread, torn into 1-inch chunks
- 50g (½ cup) grated parmesan + extra for serving
- 2 tbsp butter
- Salt, pepper, pinch of nutmeg (if you have it)
- *Optional:* splash of milk/water, chili flakes, herbs

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### **Method**

**1. Leeks (4 min)**  
Melt 1 tbsp butter in a 10″ nonstick/oven-safe skillet over medium. Add leeks, ¼ tsp salt. Cook, stirring, until soft and sweet, 3–4 min. Transfer to bowl.

**2. Custard (1 min)**  
Whisk eggs, 2 tbsp water/milk, ¼ tsp salt, pepper, nutmeg. Fold in leeks, bread, ⅔ of parmesan. Let sit 2 min — bread absorbs.

**3. Cook (10 min)**  
Wipe skillet. Melt remaining 1 tbsp butter over **medium-low**. Pour mixture in, smooth top. Sprinkle remaining parmesan. Cover (lid or foil). Cook undisturbed 8–10 min until edges set, center barely jiggles.

**4. Finish (2 min)**  
Run spatula around edges. Slide onto plate (or invert onto plate, slide back in to brown top 1 min if confident). Cut wedges.

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### **Serve**
Extra parmesan, black pepper, side salad if you have greens. Wine optional.

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### **Why this works**
- Stale bread = custard sponge, not mush
- Leeks sweetened in butter = depth
- Parmesan twice = crust + melt
- Low covered cook = set without oven

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### **If it’s not setting**
Crank heat 30 sec uncovered. Or slide under broiler *if* you have one (you said no oven — skip).

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### **Wine pairing (mental)**
Dry cider. Or cold lager. You earned it.