How to use up broken gluten-free bread

Many a coeliac has rued the day they've opened up a sliced loaf to find this:

If there's anything worse than being charged three quid for a loaf, it's being charged three quid for a broken loaf. And if there's anything worse than being charged three quid for a broken loaf, it's being charged three quid for a broken loaf when you'll have great difficulty taking it back to customer services because (a) I wasn't sure if the c-virus rules would permit it and (b) there wouldn't be a loaf to swap it with, anyway.

But I'd just seen something that inspired me on Pinterest and I thought it might work well. I took a tiny loaf tin and lined it with tin foil.

Then I placed slices of bread inside against slices of cheese.

When I'd filled the tin, I whisked together a couple of eggs with milk.

Then I poured it over the "sandwiches" I'd just created. (Please excuse the poor photo - I really could have done with a third hand!)

Once thoroughly covered, I wrapped the tin foil into a tent shape and popped it in the oven for half an hour at 190C.

I opened it up to a terrific smell and, quite frankly, a terrible-looking loaf.

But once I'd pulled a few sandwiches out, I realised looks are most definitely not everything, and enjoyed the most delicious omelette-style cheese toastie. The others were wolfed down by my toddlers - the highest mark of approval.

I must say, I've never found a way to enjoy crumbled gluten-free bread before, but this really worked well and I really recommend you give it a go. If you do, please post a pic below!