Lightly grease a 23cm pie or baking dish. Quickly dip 5 - 6 slices of the bread in the milk and line the base and sides of the prepared dish., slightly overlapping each slice. Combine the tomato puree, garlic and basil and spoon half over the bread to cover well. Top with the Mozzarella. Dip the remaining bread in milk and cover the cheese. Pour the eggs carefully over the top, allowing it to run underneath the top layer. Drizzle with the remaining puree and sprinkle with the Parmesan. Dot with butter. At this stage the pudding can be refrigerated for several hours and bake just before serving. Bake at 180 C for about 45 minutes, until the top is golden. Serve with a salad.