- 2 tablespoon olive oil
- 1 tablespoon large onion, diced
- 4 clove garlic, chopped
- 5 tablespoon thyme
- 1 1/4 cup heavy cream
- 2 1/4 cup chicken stock
- 1 tablespoon salt
- 1 1/2 teaspoon black pepper
- 2 teaspoon eggs
- 10 cup french bread, cut in medium size cubes
- 2 1/2 cup grated parmesan
- 6 cup cherry tomatoes, cut in half
Preheat oven to 350 degrees F.
Heat a medium-size sauté pan over high heat and add olive oil.
When hot, add onion, garlic, and thyme.
Lower heat to medium and slowly cook for 6 minutes or until onions are soft.
Place in a large mixing bowl and allow mixture to cool.
Add heavy cream, chicken stock, salt, pepper, eggs and whisk until well combined.
Add bread, grated parmesan, and tomatoes, tossing well to coat everything, and allow the mixture to sit for at least 10 minutes.
Place in a greased 13" x 9" pan and bake for 45 minutes, or until the top is golden brown and the pudding is set.