Tomato-Basil Bread Pudding Delight

Ingredients

• 8 ounces ciabatta bread, cut into cubes
• 3 tablespoons olive oil
• 1 large shallot, thinly sliced
• 3 cloves garlic, minced
• 12 ounces cherry tomatoes, halved
• kosher salt and freshly ground black pepper to taste
• 1 cup packed, chopped fresh basil
• 1 ½ cups freshly grated Romano cheese
• Custard:
• 1 cup whole milk
• 6 large eggs, at room temperature
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Step 1

Lightly heat your oven to 375°F (190°C) and lightly grease a 9x13-inch glass baking dish. Toss the bread cubes into the dish, spreading them out evenly.

Step 2

Warm some olive oil in a large skillet over medium-high heat. Add the shallot and garlic, stirring constantly until they release a lovely aroma, about a minute. Then, add the tomatoes, season with salt and pepper, and cook until they soften just a bit, around 2 minutes. Take the skillet off the heat and stir in the fresh basil. Pour this tomato mixture over the bread, sprinkle the Romano cheese on top, and gently mix everything together.

Step 3

In a big bowl, whisk together the milk, eggs, salt, pepper, garlic powder, and onion powder until you have a smooth custard. Pour this over the bread and tomato mixture, then give it a gentle toss to make sure the bread soaks up all those flavors.

Step 4

Pop the dish into the oven on the center rack and bake until it’s puffed up slightly and golden on top, about 24 to 30 minutes. Let it cool for a few minutes once it’s out of the oven, then cut into wedges and enjoy!