Cut up your bread into 1/2-inch cubes and lay them out to get stale. You can leave them out for a day or, if you are in a hurry, pop them in a oven,preheated to 400, for 5-7 minutes.

Grease the ramekins (or the casserole dish) and preheat the oven to 350.

Divide bread chunks among 5 10-oz ramekins, filling them all the way up (or you can use a 9x13 casserole dish).

Add finely chopped tomatoes and mix them with bread. Sprinkle with a little bit of salt.

In a medium bowl, whisk together eggs, melted butter, Silk Almond milk, minced basil leaves, salt and pepper. Whisk until evenly combined.

Divide the egg mixture among the ramekins, filling them up 3/4 of the way (or pour it into the casserole dish so it almost covers the bread).

Sprinkle with some cheese and place the ramekins on a thin cookie baking sheet, in the oven. Ramekins: bake for 40-45 minutes. Casserole dish : bake for 30-35 minutes. Press on the center and you will be able to feel if it is firm or too squshy. Bread pudding will also rise and start coming away from the sides.