Cheesy brunch bread pudding with slow-roasted tomatoes – Food & Home Magazine

Ingredients

• ***Slow-roasted tomatoes
• 6 medium roma tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp rosemary leaves
• 2 tsp fennel seeds
• ***Cheesy brunch bread pudding
• 2 tbsp olive oil
• 3 onions, sliced thinly
• 3 garlic cloves, crushed
• 1 tbsp chopped rosemary leaves, plus 1 tablespoon leaves extra
• 300 g stale crusty sourdough bread, sliced thickly
• 60 g salted butter, softened
• 4 eggs, beaten lightly
• 1¼ cups milk
• ⅔ cup buttermilk
• ⅓ cup grated parmesan, plus 2 tablespoons extra
• ⅓ cup chopped parsley leaves
• 2 tbsp chopped chives
• ¾ cup fresh ricotta
• 150 g brie, sliced