Circle B Kitchen
2 tablespoons extra virgin olive oil + olive oil for baking dish
1/2 pound plain or green onion focaccia
1/3 pound fresh, rindless goat cheese
1/2 pound cherry tomatoes, halved
6 large eggs
2 cups whole milk
3/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup freshly grated Parmesan
Rub bottom and sides of a 8" square or round baking dish with olive oil.
Cut focaccia into 1-inch cubes. Toss focaccia with 2 tablespoons olive oil, then put half the focaccia in the prepared dish. Dot with goat cheese, using it all, then scatter tomatoes over the cheese. Top with the remaining focaccia.
In a bowl, whisk the eggs well, then add the milk, salt and several grinds of pepper and whisk until blended. Pour over the focaccia. With the back of a fork, lightly tamp down the focaccia cubes so they soak up some liquid. Sprinkle the surface evenly with Parmesan. Cover the dish tightly with foil and refrigerate overnight.
To bake, remove the dish from the refrigerator and place it, still covered with foil, in a cold oven. Set the oven at 350º. Bake for 35 minutes, then uncover and continue baking until the pudding is puffed and golden, 25 to 30 minutes more. Cool 20 minutes before slicing.
Serves 6