Tomato Davinci Heirloom Tomato Savory Bread Pudding

• 34 ciabatta, loaf
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 2 eggs
• 12 cup vegetable stock
• 12 cup almond milk or 12 cup coconut milk, etc
• 4 cups fresh tomatoes, chopped
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• fresh herb (I used Parsley, Basil & Thyme)
• salt & pepper

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

onion, garlic, extra virgin olive oil, eggs, vegetable stock, almond milk, fresh tomatoes, tomatoes, fresh herb, salt

Taken from www.food.com/recipe/tomato-davinci-heirloom-tomato-savory-bread-pudding-501437 (may not work)