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Stale baguettes and country breads give me a welcome excuse to make savory Italian bread puddings, called stratas. Add different vegetables in season, such as sautéed mushrooms or greens.
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 Sautéed Beet Greens With Garlic and Olive Oil. Layer the cooked greens over the bread with the tomatoes.
1/2 pound stale bread, sliced about 1/2 inch thick (If your bread is too hard to slice, dip it in the milk for about half a minute, then cut it.)
1 large garlic clove, cut in half, green shoots removed
2 ounces Gruyère 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
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