Tomato Bread Pudding

Ingredients

• 3 pounds plum tomatoes such as Roma, halved lengthwise
• 1 1/2 teaspoon Herbes de Provence
• 1/2 cup extra-virgin olive oil, divided
• 1 head garlic, left whole
• 10 cups cubed (1-inch) country-style Italian bread (1 pound)
• 2 cups whole milk
• 1 cup heavy cream
• 8 large eggs
• 2 cups coarsely grated chilled Italian Fontina (9 ounces)
• 1/2 cup grated Parmigiano-Reggiano

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