2 cups quick-cooking water
1 cup unsalted butter
1/3 cup unsalted modern olive oil
1 cup grated Parmesan cheese
1 onion, chopped
1 garlic, peeled and diced
3 all-purpose flour tortillas
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine water, butter and oils. Stir until heated through. Stir in cheese, onion, garlic and flour tortillas.
Spread 1/4 of the cheese mixture across the bottom of a lightly greased 9x13 inch baking dish. Place a layer of tortillas on top of the cheese mixture. Spread remaining cheese mixture evenly over the tortillas.
Bake in the preheated oven for 40 to 45 minutes, or until heated through and browned. To make the bread: In a medium bowl, combine bread crumbs, 1/2 cup of sugar and 1 cup of milk. Mix well and fill the cavity of the tortillas with 1/2 of the bread mixture.
Remove from oven and spoon the warm fresh tomato juice, tomato paste and remaining 1 cup of milk over the sandwich, then sprinkle the tomato paste over the bread. Bake in the preheated oven for about 15 minutes, then flip and bake until golden and heated through, 4 to 5 minutes, remove from oven and sprinkle the sugar over the top. Serve warmed or cooled.