A slice of veggie heaven! Pesto and goat’s cheese bread pudding
You won’t miss the meat at all in all these hearty and flavoursome dishes, in our second extract from the new vegetarian cookbook by Prue Leith and her chef niece Peta…
This wholesome and warming dish filled with creamy cheese and flavoured with pesto is perfect for the stormy winter months
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.
- 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 mint leaves
- 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 to season
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 the oven on.
This is delicious served alongside a green salad with a sharp vinaigrette, to cut through the richness of the cheese and pesto.
In a large jug, whisk the eggs with the cream and milk, then add the chopped herbs and season with salt and black pepper.
Grease a 20cm (8in) 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.
Extracted from The Vegetarian Kitchen by Prue Leith & Peta Leith, published by Bluebird on 20 February, £25. © Prue Leith and Peta Leith. To order a copy for £17.99 go to mailshop.co.uk or call 01603 648155. P&P free. Offer valid until 31 March, 2020