Parmesan French Toast
Whisk the milk, eggs, pesto and mustard in a shallow dish and season well.
Add the bread in batches until well soaked but not falling apart. Lift out, letting the excess liquid drip back into the dish and place the bread on a lined baking tray.
Sprinkle over half the Parmesan then turn the slices over. Sprinkle with the remaining Parmesan and bake for 6 minutes. Gently turn them over and bake for another 6 minutes until puffed and golden. Serve hot with the soup. Makes 8 pieces