Pesto and Goat’s Cheese Bread Pudding from The Vegetarian Kitchen by Prue Leith and Peta Leith

Ingredients

• salt and black pepper to season
• unsalted butter for greasing
• 100 g goat’s cheese, roughly chopped
• 3–4 tbsp shop-bought basil pesto
• 250 g bread, thickly sliced
• 1 onion, roughly chopped
• 3 tbsp vegetable oil
• 3 large eggs
• 180 ml double cream
• 100 ml whole milk
• 1 tsp finely chopped mint leaves
• 1 tsp finely chopped flat-leaf parsley
• 1 tsp finely chopped chives
• 2 large plum tomatoes, roughly chopped
• 4 garlic cloves, roughly chopped