Mix plant-based milk, cornflour, salt and pepper in a bowl until there are no lumps. This mixture is your milk custard.
Spread vegan butter on each slice of bread and cut it in half.
Brush the baking dish with vegan butter.
Arrange the bread slices, buttered side up, on the bottom of the dish.
Pour over some of the milk custard to coat the bread slices.
Spread a layer of at least two spoonfuls of the pesto, followed by a layer of vegan cheddar cheese.
Place a second layer of the bread on top of the first layer, add a coat with the milk custard, and add a layer of pesto and grated vegan cheese. Make sure that there are no gaps. Please press down the bread before you add the pesto and grated cheese so that it gets well soaked by the milk custard.
Repeat the same process with the remainder of the bread. With the last layer, press down the bread before you add the pesto and vegan grated cheese.
Leave to stand while the oven gets hot.
Pre-heat the oven to 180ºC and bake for forty minutes.
Once ready, add grated or hand-broken feta on top and serve hot.