Tomato and Feta Bread Pudding
Whisk the egg and milk together in a bowl. Season with salt, pepper, and oregano. Peel the garlic and squeeze through a press and stir into the milk mixture. Grease an oven-proof casserole dish.
Cut the bread into slices and line the bottom of the dish with the bread in an overlapping pattern. Pour the egg mixture over the bread and let sit for about 30 minutes. Rinse and halve the tomatoes.
Tuck the tomatoes between the bread slices. Sprinkle the top with crumbled feta cheese, salt, and pepper. Bake in a preheated 200°C (approximately 400°F) oven for about 30 minutes. If the surface browns too quickly, cover with aluminum foil. Serve garnished with basil leaves.