Mediterranean Bread Pudding

Mediterranean Bread Pudding

Butter
1/2 (8 ounces) multi-grain bread loaf, cut into 3/4-inch cubes
3 tablespoons olive oil
2 shallots, thinly sliced
2 garlic cloves, minced
16 ounces Houweling‘s‘ grape tomatoes, halved
1 cup sliced green olives
Saltand pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups shredded
Parmesan
7 large eggs, at room temperature
1 1/4 cups whole milk
1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 375"F. Butter a 13-by-9-inch glass
baking dish. Add bread cubes and set aside.

In a skillet, heat oil over medium-high heat. Add shallots and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, olives, and salt and pepper totaste. Cook until slightly soft, about 2 minutes. Remove from the heat and stir In basil.

Pour the tomato mixture and Parmesan over the bread cubes and stir to combine.

In a bowl, beat eggs, milk, salt and pepper until smooth. Pour overthe bread mixture and toss to coat.

Bake until puffed and golden, about 25 minutes.

Remove and let cool for5 minutes. Cut into squares and sewe. Makes 6-8 servings.