Recipe courtesy of Tori Ritchie
Save Recipe Print
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
6 servings

Ingredients

Directions

Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan.

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 sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.

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 grated cheese. Cover the dish tightly with foil and refrigerate overnight.

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Island Bread Pudding

Recipe courtesy of Sandra Lee

Brownie Pudding

Recipe courtesy of Ina Garten

Challah Bread Pudding with Limoncello

Recipe courtesy of Valerie Bertinelli

Warm Sticky Figgy Pudding

Recipe courtesy of Jade Thompson

Banana Pudding

Recipe courtesy of Sandra Lee

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword