Cheese & courgette pesto pudding

• sunflower oil↗

  for greasing

• medium courgettes↗650g g
• 12 slices ciabatta↗

  (about two-thirds of a loaf)

• 150g pack garlic & herb cream cheese g
• large eggs↗4
• semi-skimmed milk↗500ml ml
• fresh pesto↗4 tbsp tbsp
• large tomatoes↗3

  thickly sliced (each into thirds is best)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4 and grease a rectangular ovenproof dish. Cut the courgettes in half across, then cut each one lengthways into 3 long slices and brush sparingly with oil. Heat a griddle pan and cook the courgettes in 2 batches for 6 mins each side until softened and charred.

2. 2

   Meanwhile, spread the bread generously with the cheese. Beat the eggs, milk and pesto together with seasoning. Arrange the bread in the dish, stacking the slices vertically as though in a toast rack, then arrange the courgettes and tomatoes between the slices – you can put 2 slices of courgette between some to pad them out. Pour over the pesto mixture and bake in the oven for 55 mins-1 hr until set and starting to puff up. See tip, below left.