PESTO AND GOAT’S CHEESE BREAD PUDDING

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.

Serves 4

l 2 large plum tomatoes, roughly

chopped l 4 garlic cloves, roughly

chopped l 1 onion, roughly

chopped l 3tbsp vegetable

oil l Salt and freshly ground black pepper l 3 large eggs l 180ml (6fl oz) double

cream l 100ml (3½fl oz) whole milk l 1tsp finely chopped mint leaves l 1tsp finely chopped flat-leaf

parsley l 1tsp finely chopped chives l Unsalted butter, for greasing l 250g (9oz) bread, thickly sliced

(baguette is ideal) l 3-4tbsp shop-bought basil

pesto l 100g (3½oz) goat’s cheese,

roughly chopped

Preheat the oven to 200°C/fan 180°C/gas 6. Put the tomatoes, garlic and onion in a roasting tin. Pour the vegetable oil all over, then season and toss it all together so everything is evenly coated. 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 the oven on. In a large jug, whisk the eggs with the cream and milk, then add the chopped herbs and season.

Grease a 20cm ovenproof dish with butter. Spread each slice of bread generously with pesto. Layer the slices in the dish, distributing the roasted vegetables and cheese evenly between them.

Pour the egg and cream mixture all over the dish. It will seem like a lot, but don’t worry – the bread will absorb a great deal of it. Bake it in the middle of the oven for 25 minutes, by which point it should have puffed up and turned golden brown and the custard should be set. Remove the dish from the oven and allow to cool slightly before serving.