1. Preheat oven to 375. Grease 9X13X2 glass baking dish. Add the bread cubes and set aside.
2. In a large skillet, heat the oil over medium-high heat. Add the onions and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread crumbs and combine well.
3. In a large bowl, beat the eggs, milk, salt and pepper together, until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding and let it cool for 5 minutes, before serving.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 77 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 17.5mg||5 %|
|Sodium 489.9mg||17 %|
|Potassium 508.1mg||13 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 20.5g|
|Protein 14.6g||21 %|
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Calories per serving: 228
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