TOMATO BREAD PUDDING

Steps:

• Preheat oven to 400°F with rack in middle of oven.
• Butter a baking dish - 13 x 9".
• Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Arrange tomatoes, cut sides up, in a 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 with 1 teaspoon oil.
• Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes (Leave oven on.).
• Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins.
• Reserve purée.
• While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes.
• Cool in pan.
• Reduce oven temperature to 350°F.
• Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper.
• Stir in cheeses.
• Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes.
• Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.
• Cooks' note: Bread pudding is best the day it is made but can be made 1 day ahead and chilled (covered once cool). Reheat, covered with foil, in a 350°F oven.