Stale baguettes and country breads give me a welcome excuse to make savory Italian bread puddings, called stratas. You can add different vegetables in season, such as sautéed mushrooms or greens to the mix.
Ingredients
- ½ pound stale bread, sliced about 1/2 inch thick (see note below)
- 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
- ½ teaspoon salt
- 2 cups low-fat milk
- Nutritional Information
Nutritional analysis per serving (4 servings)
383 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 23 grams protein; 212 milligrams cholesterol; 898 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 to 6
Preparation
- Preheat the oven to 350ºF. Oil or butter a 2-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 it’s stale, just rub with garlic Mince what garlic remains. Combine the two cheeses in a small bowl.
- Layer half of the bread slices in the baking dish. Top with half the tomato slices. Sprinkle the tomato slices with salt, pepper, and half the thyme, rosemary, and remaining garlic. Top with half the cheese. Repeat the layers.
- Beat together the eggs and milk. Add 1/2 teaspoon salt and a few twists of the pepper mill, and 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.
- If your bread is too hard to slice, dip it in the milk for about half a minute, then you’ll be able to slice it or cut it.
1 hour 15 minutes
Dining and Cooking