Cheesy French Toast with Soup

1. Grease or butter a medium-sized baking dish. Slice the baguette into 2cm thick slices and butter one side, layering the slices into the dish as you go.
2. In a large bowl, whisk together the eggs, milk, Pesto Princess Pesto, salt and pepper until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover and refrigerate overnight (or as long as you can).
3. Heat the oven to 180°C, Bake in the oven covered for about 20 minutes. Remove from the oven, sprinkle the grated cheese over the top and bake uncovered for a further 20 minutes or until bubbly, fluffy and golden. Let it stand for a few minutes before tucking in (if you can resist!)

Serve with a bowl of steaming Pesto Princess Soup.