Tomato, Goat Cheese & Focaccia Pudding

8 oz plain or green onion focaccia
2 tbs extra virgin olive oil, plus more for the backing dish
5 ounces fresh goat cheese, without any rind
8 ounces cherry tomatoes, halved
6 large eggs
2 cups whole milk
3/4 teas salt
1/4 cup freshly grated parmesan cheese

 

Rub the bottom and sides of a 9x13 baking dish with olive oil. Cut the focaccia into 1" cubes and place in a large bowl. Toss with the olive oil, then arrange half the focaccia in the prepared dish. Dot with the goat cheese, then scatter the tomatoes over the cheese. Top with the remaining focaccia.

In a large bowl, which the eggs well. Add the milk, salt, and several grinds of black pepper and whisk until well blended. Pour over the focaccia. With the back of a a fork, lightly tamp down the cubes so they soak up some of the liquid. Sprinkle the surface with Parmesan. Cover the dish tightly with foil and refrigerate over night.

Remove the dish from the refrigerator and place it, covered, in the cold oven. Set the oven to 350 and bake for 35 minutes. Uncover and continue baking until the pudding is puffed and golden, about 30 minutes. Cool for 20 minutes before slicing. Serve Warm.

Serves 6.