Tomato & Cheddar Bread Pudding

• 4 tablespoons unsalted butter
• About 8 cups of 1-inch sized bread cubes
• 1 1/2 cups shredded cheddar cheese
• 1 pint cherry tomatoes or golden cherry tomatoes, sliced in half
• 1 teaspoon thyme, chopped
• 2 tablespoons chives, chopped
• 4-6 leaves of basil, torn, plus more for garnish
• 5 eggs
• 2 cups half and half
• 1 teaspoon salt and pepper
• 1/2 teaspoon pepper

1. Preheat oven to 350u0b0 F.
2. Using a pastry brush, grease a 2 1/2 quart-sized casserole dish with some butter. You will likely only use about a tablespoons of it here. Set the rest aside.
3. In a big bowl, whisk together the eggs, half and half, salt, pepper and the remaining melted butter. Whisk well to combine. Add the bread cubes, cheese, halved tomatoes and all the herbs. Using two big spoons, or your hands, toss the mixture to moisten all of the bread cubes but being careful not to break the bread too much. Dump the mixture into the baking dish and spread it out evenly.
4. Place the dish into the oven for 45 minutes. Remove from oven and allow to cool slightly before serving. Garnish the top with some torn basil and serve warm.

unsalted butter, bread cubes, cheddar cheese, tomatoes, thyme, chives, basil, eggs, salt, pepper

Taken from food52.com/recipes/77532-tomato-cheddar-bread-pudding (may not work)