Savoury Tomato Bread Puddings | Blue Flame Kitchen

Ingredients

• 12 cups day-old ciabatta bread cubes or baguette cubes (1/2 inch)
• 1/2 cup crumbled feta cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tsp oil from oil-packed sun-dried tomatoes or canola oil
• 1/2 cup diced onion
• 1 cup diced drained oil-packed sun-dried tomatoes, patted dry
• 3 cloves garlic, finely chopped
• 1/2 tsp anchovy paste
• 1 1/2 cups milk (2%)
• 1 cup whipping cream
• 5 large eggs, lightly beaten