- 4
Ingredients
- Add different vegetables in season, such as saut mushrooms or greens.
- 1/2 pound stale bread, sliced about 1/2 inch thick (see note below)
- 1 large garlic clove, cut in half, green shoots removed
- 2 ounces Gruy cheese, grated (1/2 cup)
- 1 ounce Parmesan cheese, grated (1/4 cup)
- 1 pound firm, ripe tomatoes, sliced
- Salt and freshly ground pepper
- 2 teaspoons fresh thyme leaves
- 2 teaspoons chopped fresh rosemary
- 4 large eggs
- 1/2 teaspoon salt
- 2 cups low-fat milk
Preparation
Step 1
Note: If your bread is too hard to slice, dip it in the milk for about half a minute, then cut it.
1. Preheat the oven to 350 degrees. Oil or butter a two-quart baking dish or gratin. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic. (If its hard and stale, just rub with garlic.) Mince what garlic remains. Combine the two cheeses in a small bowl.
2. Layer half of the bread slices in the baking dish. Top with half of the tomato slices. Sprinkle the tomato slices with salt and pepper, then with half the thyme and rosemary and half the remaining garlic. Top with half the cheese. Repeat the layers.
3. Beat together the eggs and milk. Add 1/2 teaspoon salt and a few twists of the pepper mill, then pour over the bread and tomato layers. Place in the oven, and bake 40 to 50 minutes until puffed and browned. Remove from the oven, and serve hot or warm.
Advance preparation: This can be assembled through step 2 a few hours before beating together the eggs and milk and completing the casserole.
Variation: Add 1 pound Swiss chard or beet greens, prepared as they are for Saut Beet Greens With Garlic and Olive Oil. Layer the cooked greens over the bread with the tomatoes.