Tomato Bread Pudding

Preheat oven to 400. Butter a 3-qt shallow baking dish (13 x 9 inches). Toss tomatoes in bowl w herbes de Provence, 1 T olive oil, 3/4 tsp salt and 1/2 tsp pepper. Arrange tomatoes, cut sides up, in large heavy 4-sided sheet pan. Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle w 1 tsp oil. Wrap garlic in foil and roast in pan w tomatoes until tomatoes are browned but still juicy and garlic is soft, 5–60 min. Cool garlic to warm, then force through medium mesh sieve w rubber spatula, discarding skins. Reserve puree. While garlic cooks, toss bread cubes in large bowl w remaining oil until coated, then spread out in a large 3-sided sheet pan and bake until golden brown, 20-25 min. Cool in pan. Reduce oven to 350. Whisk together milk, cream, eggs garlic puree, 2 tsp salt and 1.5 tsp pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg ix over bread and add tomatoes, pushing some down between the bread cubes. Bake until firm to the touch and golden brown in spots, 50-60 min. (Can be made one day ahead and chilled, covered. Reheat, covered w foil in 350 oven.)

Tomato 3 lb plum, halved lengthwise
Herbs 1.5 tsp
Olive Oil 0.5 c ev
Garlic 1 head
Bread Cubes 10 c
Milk 2 c
Heavy Cream 1 c
Egg 8
Cheese, Fontina 2 c coarsely grated (9 oz)
Cheese, Parmesan 0.5 c grated