Savory Goat Cheese and Tomato Bread Pudding |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
8 ounce(s) cherry tomatoes, cut in half |
5 ounce(s) crumbled goat cheese |
6 eggs |
2 cup(s) milk |
1/4 cup(s) parmesan or asiago cheese |
3 tablespoon(s) pesto |
2 tablespoon(s) unsalted butter, room temperature |
12 slice(s) white sandwich bread, crusts trimmed off (about 8 oz.) |
Directions:
1. Grease the bottom of a 13x9 inch baking dish.
2. Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered side down, in the bottom of the prepared dish. Scatter the goat cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.
3. In a bowl with a whisk, beat eggs, milk and pesto until well blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the cheese. Cover the dish tightly with foil and refrigerate overnight.
4. To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes. 300 kcals per serving
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