Tomato and Basil Bread Pudding

This bread pudding stars caramelized onions, fresh tomatoes and cheese.

• Ciabatta bread
• Olive Oil
• Shallot Onion
• Garlic
• Cherry tomatoes
• Kosher salt
• Ground black pepper
• Fresh basil
• Grated romano cheese
• Whole milk
• Eggs
• Garlic powder
• Onion powder
• Butter

Cut the ciabatta bread in cubes

Cut the shallot onion into thin slices

Chop the garlic cloves

Cut the tomatoes in half

Chop the basil in small pieces

Preheat the oven to 190ª C.

Grease the glass baking dish with butter.

Place bread cubes in the dish

Heat olive oil in a large skillet over medium-high heat.

Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add tomatoes and season with salt and pepper.

Cook until tomatoes have softened slightly, about 2 minutes.

Remove from the heat and stir in basil.

Pour the entire tomato mixture over the bread.

Sprinkle Romano cheese over top, then stir until well combined.

Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth.

Pour over the bread mixture and gently toss to coat.

Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes

Remove from the oven and let cool for 5 minutes.

Cut into wedges and serve.