Whisk the eggs, milk, pepper, basil, rosemary, parsley, green onions and garlic together in a small bowl.
Place the bread in a large skillet or baking dish and pour the mixture over the bread.
Toss lightly until all of the bread is coated then top with the tomatoes.
Sprinkle the cheddar cheese evenly across the top.
Place in the oven and bake for 30 minutes.
Cover with foil and bake for an additional 15-20 minutes.
Notes
Since hot dog buns are already soft, less milk is needed in my version of this recipe. If using buns that have gone slightly stale or a tougher bread, add an additional cup of milk.