2) Heat 3 tbsp of olive oil in a large (30cm) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
3) Meanwhile, combine the tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
4) Pour the tomato mixture into a shallow (1.5 to 2L) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tbsp of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.