Mix the butter and garlic together in a small bowl, then grease the bottom of a 1 litre (1¾ pint) shallow ovenproof dish with a little of the butter.
Cut the crusts from the bread, then spread each slice with the remaining butter. Cut each slice in half and arrange half the buttered bread in the bottom of the dish. Scatter over the 12 tomatoes, half the cheese and 1 tablespoon of the basil. Arrange the buttered bread on top and scatter over the remaining basil.
Whisk together the eggs and paprika in a bowl, then whisk in the milk, season with salt and pepper and pour over the bread. Leave to stand for 10 minutes, then scatter over the remaining cheese and top with the bunch of tomatoes. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 30–35 minutes until golden and just set. Serve hot with a crisp green salad.