Tomato Davinci – Heirloom Tomato Savory Bread Pudding

• 3/4 ciabatta loaf
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons tbsp extra virgin olive oil
• 2 eggs
• 1/2 cup vegetable stock
• 1/2 cup nut milk (almond, coconut, etc.)
• 4 cups fresh tomatoes, chopped ( I used yellow & red)
• 2 tablespoons of sun dried tomatoes in oil, chopped
• 2 tablespoons Fresh herbs - (I used Parsley, Basil & Thyme)
• salt & pepper

1. Preheat oven to 400*.rnCube the ciabatta bread and spread on sheet pan. Toast in oven for a few minutes until crispy.
2. Drizzle the olive oil in a skillet, add onion & garlic. Saute until soft. Remove from heat. set aside.
3. In a large bowl, beat eggs, stock and milk. Add sauteed onions & garlic, chopped tomatoes, fresh herbs, salt & pepper. Stir to combine.
4. Place toasted ciabatta cubes in a baking dish and pour mixture all over covering the cubes. Allow 2-3 minutes for bread to absorb liquid.rnBake 350* for 25 - 30 min.

onion, garlic, extra virgin olive oil, eggs, vegetable stock, nut milk, fresh tomatoes, tomatoes, fresh herbs, salt

Taken from food52.com/recipes/22498-tomato-davinci-heirloom-tomato-savory-bread-pudding (may not work)