Tomato and Basil Savory Bread Pudding

Name: Tomato and Basil Savory Bread Pudding
Total time: 60
Yield: 10
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; 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

Recipe by Tuscan_Italian from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

10 servings

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8 ounces ciabatta bread, cut into cubes
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3 tablespoons olive oil
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1 large shallot, thinly sliced
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3 cloves garlic, minced
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12 ounces cherry tomatoes, halved
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kosher salt and freshly ground black pepper to taste
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1 cup packed, chopped fresh basil

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1 ½ cups freshly grated Romano cheese
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1 cup whole milk
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6 large eggs, at room temperature
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and 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.