This is a savoury cheese and tomato bread pudding. The custardy texture of the bread, with the melted cheese, and tomatoes and basil, makes this a very morish, comfort-food dish that people are sure to reach for seconds of, yet it costs very little to make. It can easily become a week-night or "had a rough week" standard. Also good as a brunch dish. Treat this as a main dish. It doesn't need much with it; some sweet corn kernels on the side are nice, or another cooked veg such as peas, carrots, broccoli, cabbage, etc.. It's so filling and hearty that you probably won't want meat with it.
Use whatever firm grating cheese you like: Cheddar, American Swiss, Colby, Mozzarella, etc. All things being equal, cheddar does the job nicely. Feel free to experiment with the herbs, too, though the basil does go nicely with the tomato. Use a two-quart (litre) or larger casserole / baking dish. 2 cups grated cheese = 1/2 pound / 225g To make it a bit richer, use a 4th egg in the egg and milk mixture. You likely won't want to add salt, as the cheese and tinned tomatoes will already have a fair bit in them. Leftovers are even better the next day; reheat for 2 to 3 minutes in microwave. Mrs Tiddlewinks served up© Denzil Green