Tomato Davinci Heirloom Tomato Savory Bread Pudding

• 3/4 Ciabatta Loaf
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Onion, Diced
• 2 cloves Garlic, Minced
• 2 Eggs
• 1/2 cups Vegetable Stock
• 1/2 cups Nut Milk (almond, Coconut, Rice, Etc)
• 4 cups Fresh Tomatoes, Chopped
• 2 Tablespoons Sun-dried Tomatoes, In Oil, Chopped
• 1/4 cups Fresh Herbs (I Used Parsley, Basil And Thyme)
• Salt And Pepper

1. Preheat oven to 400 degrees F.
2. Cube the ciabatta bread and spread on sheet pan.
3. Toast in oven for a few minutes until crispy.
4. Lower oven temperature to 350 degrees F.
5. Drizzle the olive oil in a skillet, add onion and garlic.
6. Saute until soft.
7. Remove from heat.
8. Set aside.
9. In a large bowl, beat eggs, stock and milk.
10. Add sauteed onions and garlic, chopped tomatoes, fresh herbs, salt and pepper.
11. Stir to combine.
12. Place toasted ciabatta cubes in a baking dish and pour mixture all over, covering the cubes.
13. Allow 2-3 minutes for bread to absorb liquid.
14. Bake at 350 degrees F for 2530 minutes.

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

Taken from tastykitchen.com/recipes/main-courses/tomato-davinci-e28093-heirloom-tomato-savory-bread-pudding/ (may not work)