Prue and Peta Leith’s VEGGIE CLASSICS
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. A great way to use up bread that is past its best. Prue
SERVES 4
✣ 2 large plum tomatoes, roughly chopped
✣ 4 garlic cloves, roughly chopped
✣ 1 onion, roughly chopped
✣ 3tbsp vegetable oil
✣ 3 large eggs
✣ 180ml (6fl oz) double cream
✣ 100ml (3½fl oz) whole milk
✣ 1tsp finely chopped flat-leaf parsley
✣ 1tsp finely chopped chives
✣ 250g (9oz) bread, thickly sliced
✣ 3-4tbsp shop-bought basil pesto
✣ 100g (3½oz) goat’s cheese, roughly chopped
✣ Unsalted butter for greasing
✣ Salt and black pepper
1 Heat the oven to 200C/Gas 6.
2 Put the tomatoes, garlic and onion in a roasting tin. Pour over the vegetable oil, season with salt and black pepper and toss it together so the oil coats everything evenly. Roast in the middle of the oven for 30-40 mins, until soft and jam-like. Remove the roasting tin and set
