Tomato Bread Pudding

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, chopped
• 5 tablespoons fresh thyme, chopped
• 1 14 cups heavy whipping cream
• 2 14 cups chicken stock
• 1 teaspoon salt (OR more to taste)
• 12 teaspoon black pepper
• 2 eggs
• 10 cups French bread, medium-size cubes
• 2 12 cups parmesan cheese, grated
• 6 cups cherry tomatoes, halved

1. Preheat the oven to 350 degrees.
2. Heat a medium size saute pan over high heat and add olive oil.
3. When hot, add onion, garlic and thyme.
4. Reduce heat to medium and slowly cook 6 minutes or until onions are soft.
5. Place in a large mixing bowl and let cool.
6. Add the cream, chicken stock, salt, pepper and eggs; whisk until well combined.
7. Add bread cubes, parmesan cheese and tomatoes, tossing to coat well.
8. Allow mixture to sit at least 10 minutes.
9. Turn mixture into a greased 13x9-inch baking pan.
10. Bake at 350 degrees for 45 minutes or until the top is golden brown and the pudding is set.

olive oil, onion, garlic, fresh thyme, heavy whipping cream, chicken stock, salt, black pepper, eggs, bread, parmesan cheese, cherry tomatoes

Taken from www.food.com/recipe/tomato-bread-pudding-345621 (may not work)