Created by ImPat on February 16, 2019
Step 1: Grease a 16-cup capacity rectangular, oven-proof dish (top measures 24cm x 36cm x 6cm deep).
Step 2: Cut the baguette into 18 x 2cm-thick slices.
Step 3: Arrange half the ham, olives and cheese over the base of prepared dish and dollop over the pesto and then top with bread slices, slightly overlapping and sprinkle over the remaining ham, olives and cheese.
Step 4: Whisk the eggs and mustard in a large jug and then whisk in the milk and season with pepper and pour mixture over the bread slices in the dish.
Step 5: Stand, covered, for 30 minutes to allow to soak and then uncover.
Step 6: Cook in moderate oven (180C) for about 45 minutes, or until golden brown and set.
Step 7: Remove and stand bake for about 10 to 15 minutes before serving.