Basil Tomato Savoury Bread Pudding

This savoury bread pudding can be served as an alternative to potatoes or pasta.

The flavours of tomato, basil and Parmesan are wonderful together.

• 8 slices whole wheat or multigrain bread
• 4 tablespoons olive oil
• 2 shallots thinly sliced or 1 leek, white part only, washed and thinly sliced
• 2 large cloves garlic, minced
• 12 ounces grape tomatoes cut in half
• salt and pepper
• 1 cup packed basil leaves, coarsely chopped
• 1 1/3 cups shredded Parmesan cheese

Egg Mixture

• 6 large eggs
• 1 cup whole milk
• 1 teaspoon salt
• freshly ground black pepper to taste

1. Butter an oval glass casserole dish ( see picture) or a 9x 13" glass baking pan.
2. Cut bread into cubes and place in dish.
3. In a skillet, heat oil and cook shallots or leeks and garlic for 3-5 minutes over medium heat stirring frequently.
4. Add tomatoes, salt and pepper to taste.
5. Cook another 3-4 minutes.
6. Remove skillet from heat and add basil, tossing lightly.
7. Pour tomatoes and shallots over bread cubes in pan.
8. Add 1 cups of Parmesan cheese and toss mixture until ingredients are evenly distributed.
9. Make egg mixture.
10. Beat eggs in a large bowl.
11. Add milk and beat, adding salt and pepper.
12. Pour egg mixture over bread and tomatoes. Stir lightly to be sure all the bread is moistened.
13. Sprinkle remaining 1/2 cup Parmesan over the pudding.
14. Bake at 375º for about 20-3o minutes or until pudding is puffed and golden.
15. Remove from oven and let sit for 5 minutes or so before serving.

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