A warming sweet treat and a great way to use up sliced white bread that's slightly stale.

Most vegetables can be given a second life in this great recipe, perfect for a light lunch or supper.

In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside. Boom!