Cut the tomatoes in half and scoop out the seeds. Arrange cut-side up in a baking dish. Spoon a little of the tapenade on to each tomato and drizzle over some oil. Cook under a preheated hot grill for 2–3 minutes until soft and golden. Keep warm.
Beat the milk, eggs, Parmesan and a little salt and pepper together in a bowl. Pour into a shallow dish. Melt half the butter in a large frying pan. Dip 3 bread slices into the egg mixture, add to the pan and fry over a medium heat for 3–4 minutes, turning once, until golden on both sides. Remove and keep warm in a moderate oven. Repeat with the remaining bread slices and egg mixture.
Serve the eggy bread topped with the grilled tomatoes, baby spinach leaves and a few basil leaves.