Pesto and Goat’s Cheese Bread Pudding

Name: Pesto and Goat’s Cheese Bread Pudding
Yield: Serves 4
Ingredients: salt and black pepper to season; 100 g goat’s cheese, roughly chopped; 3 large eggs; 3 tbsp vegetable oil; 1 onion, roughly chopped; 3–4 tbsp shop-bought basil pesto; 250 g bread, thickly sliced; 180 ml double cream; 100 ml whole milk; 2 large plum tomatoes, roughly chopped; unsalted butter for greasing; 4 garlic cloves, roughly chopped; 1 tsp finely chopped mint leaves; 1 tsp finely chopped flat-leaf parsley; 1 tsp finely chopped chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

One doesn’t often see savoury bread puddings, and you may be hesitant to try one, but please do. It’s really flavoursome thanks to the quantity of cheese and the mix of fresh herbs in it, rich and warming, and it’s a great way to use up bread that is past its best. Baguette is ideal.

Ingredients

2 large plum tomatoes, roughly chopped
4 garlic cloves, roughly chopped
1 onion, roughly chopped

Main course
Vegetarian

Method

Heat the oven to 200°C/fan 180°C/gas mark 6.
Put the tomatoes, garlic and onion in a roasting tin. Pour over the vegetable oil, then season with salt and black pepper and toss it all together so that the oil coats everything evenly. Roast in the middle of the oven for 30–40 minutes, until soft and jam-like, then remove the roasting tin and set aside, but keep t