Tomato Bread Pudding

serves 4–6
In a search for a new spin on tomatoes, and inspired by Food Network personality Giada De Laurentiis. We swapped in challah or brioche bread, which really soaks up the custard well and lends the dish some airiness. Enjoy this for a light, flavorful dinner or brunch with friends.

Butter, for preparing pan
8 oz. challah or brioche, cut into cubes
3 Tbsp. olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
12 oz. cherry or grape tomatoes, halved
Salt & pepper
1 packed cup chopped fresh basil leaves
1½ cups (6 oz.) shredded Parmesan
6 large eggs, at room temperature
1 cup whole milk

Preheat the oven to 375°. Butter a 9 x 13-inch glass baking dish, add the bread cubes, and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic and sauté until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper to taste. Cook until slightly soft, about 2 minutes.

Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan over the bread cubes and combine well.

In a large bowl, beat the eggs, milk, 1 tsp. salt, and ½ tsp. pepper until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake in the center of the oven until puffed and golden and the center is firm, about 25–30 minutes. Remove from the oven and let cool before serving.