Rustic Cherry Tomato & Kale Bread Pudding

- 2 lb cherry tomatoes, halved 

- 1 bunch of kale, stems removed and leaves torn 

- 2 tablespoons olive oil 

- 1/4 teaspoon garlic powder 

- 3/4 cup low fat coconut milk 

- 3 tablespoons earth balance, cut into smaller pieces 

- Small handful basil, coarsely chopped 

- 8 oz whole wheat loaf of bread, cut into one inch cubes 

- 1/2 cup walnuts, coarsely chopped 

- 1 teaspoon olive oil 

- 1/4 cup nutritional yeast 

1. Toast the bread under the broiler until golden brown, flipping half way and set aside. 

2. Preheat oven to 375. In a large bowl, massage the kale with olive oil and sprinkle with salt, pepper and garlic powder. Place half the kale on a baking sheet and roast for about 10 minutes, toss and roast for another 5 minutes or so until crispy. 

3. Increase oven to 425 degrees. In a large bowl, add the crispy kale, cherry tomatoes, coconut milk, basil, nutritional yeast, earth balance, salt and pepper and stir to mix. Transfer to an 8x8" baking dish; bake until coconut milk has reduced, about 25 to 30 minutes. 

4. Coat the walnuts in one teaspoon of olive oil. Stir toasted breadcrumbs into tomato and kale mixture, then scatter the walnuts and remaining kale over the top. Bake for another 10 minutes until kale on top is crispy. Let sit for 10-15 minutes before serving.