Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

In a large skillet, heat the oil over medium-high heat. Add the onions or shallots. Cook, stirring constantly until fragrant, about 1 minute. Add garlic near end. Set asidde

On a baking sheet lined with parchment, put cut tomatoes. Sprinkle with salt and pepepr. Spray with olive oil. Put in oven to dry them somewhat, about 30 minutes.

Meanwhile, butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and onion mixture and set aside.

Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Blend in herbs and cheese if using, Pour the custard over the bread mixture and gently toss to coat.

Add the tomatoes, poking them down into the bread cubes. Spray top with olive oil.

Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.