Heat your oven to 350°.
If you are using chopped fresh tomatoes, lightly salt them and set in a colander to drain off some of the liquid.
Combine the bread, tomatoes, and Parmesan in a large mixing bowl. Melt the butter. Pour the melted butter over the bread mixture and stir to coat.
Roast garlic bulb using your preferred method. In a separate bowl, combine the roasted garlic, half & half, eggs, brown sugar, tomato purée, and celery salt.
Mix well and then pour over the bread mixture. Fold together, being careful not to break up all the bread. Season with salt and pepper to taste. You can divide the mixture into whatever oven-safe dishes you would like.
Bake at 350° until just set. The pudding should be moist but cooked through. Cooking time will vary depending on the size of dish you use, but I would check it at 12 minutes and then assess how much more time it needs.
