Tomato Bread Pudding
Ingredients
- 3 pounds plum tomatoes such as Roma, halved lengthwise
- 1 1/2 teaspoon Herbes de Provence
- 1/2 cup extra-virgin olive oil, divided
- 1 head garlic, left whole
- 10 cups cubed (1-inch) country-style Italian bread (1 pound)
- 2 cups whole milk
- 1 cup heavy cream
- 8 large eggs
- 2 cups coarsely grated chilled Italian Fontina (9 ounces)
- 1/2 cup grated Parmigiano-Reggiano
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