CAKE FAÇON PAIN PERDU AU PESTO



  • 20 slices of bread
  • 20 cl liquid animal or vegetable cream
  • 1 egg

For the pesto

  • 1 bunch carrot or radish tops
  • 1 garlic clove
  • 30 g (0,066 lbs) ground almonds
  • 30 g (0,066 lbs) parmesan
  • 8 cl olive oil
  • salt and pepper

For garnish

  • 1 mozzarella ball
  • 10 sun-dried tomato petals
  • 10 black olives


Preparing the pesto

We start by making the pesto by putting the garlic clove, the leaves and the ground almonds in a blender. Mix quickly then add the olive oil little by little. Add the parmesan, mix and adjust the seasoning.

Cut the slices of bread so that they fit in your cake tin. Here I simply cut them in half and then overlapped them in staggered rows.

Spread pesto and garnish with slices of mozzarella, tomato strips, olives, etc. Place vertically in the mold, tightening well. Beat the egg with the cream, salt and pepper then pour over the cake.

Cooking

Bake for 30 minutes at 180°C-352. If you see that the top of the cake is browning a little too quickly, cover with a sheet of baking paper and lower the oven rack.

Let cool before unmolding and serve as brunsou or as an aperitif!

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