Tomato Bread Pudding Recipe

Ingredients

• 1 loaf Italian bread, about 12 ounces
• ¼ cup plus 2 tablespoons extra virgin olive oil
• 1 28-ounce can high quality whole tomatoes (I use Mutti brand)
• 1 yellow onion, minced
• 2 cloves garlic, minced
• 6 eggs
• 1 cup grated Parmigiano Reggiano
• 2 cups milk
• 2 teaspoons Kosher salt
• ¼ cup finely torn fresh basil leaves
• 1 tablespoon chopped fresh flat leaf parsley
• 2 teaspoons chopped fresh oregano