Savory Bread Pudding

For the last DAWN pot-luck next week, I will attempt this recipe from http://prouditaliancook.blogspot.com/2009/09/holding-on-to-summer-with-tomato-bread.html:

I cut up and cubed half of a ciabatta loaf, put it in a 400F oven till crispy.
In a large bowl I diced:
4 tomatoes, added
fresh parsley, thyme, and rosemary. Next I added in the same bowl
1/2 cup of half and half, and
1/2 cup of milk,
2 eggs,
1/4 cup of grated asiago, and
1/4 cup of grated romano cheese,
salt and
pepper.

In a small pan sauté:
1/2 onion and
2 garlic cloves.
Toss this into the bowl with the tomatoes. Place your bread cubes in a buttered baking dish and pour the custard mixture all over covering the cubes, let it all absorb. Place grated romano all over the top and drizzle with olive oil. Bake at 350F in a larger baking dish filled halfway up with water, 25 minutes. Brown under broiler.