By Martha Rose Shulman
- Total Time
- 1 hour 15 minutes
- Rating
- 4(93)
- Notes
- Read community notes
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.
Featured in: http://www.nytimes.com/2008/09/08/health/nutrition/08recipehealth.html
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Ingredients
Yield:Serves 4 to 6
- ½pound stale bread, sliced about ½ inch thick (see note below)
- 1large garlic clove, cut in half, green shoots removed
- 2ounces Gruyère cheese, grated (½ cup)
- 1ounce Parmesan cheese, grated (¼ cup)
- 1pound firm, ripe tomatoes, sliced
- Salt and freshly ground pepper
- 2teaspoons fresh thyme leaves
- 2teaspoons chopped fresh rosemary
- 4large eggs
- ½teaspoon salt
- 2cups low-fat milk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
269 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 17 grams protein; 575 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
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.
Step
3
Beat together the eggs and milk. Add ½ 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.
Tip
- 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.
Ratings
4
out of 5
93
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Cooking Notes
Jenny in Missouri
There is no reason not to triple the garlic.Mince it and mix with the herbs and cheese.
mt
This recipe is easy and delicious, thank you! Because tomatoes are not in season, I spread pesto on the bread and added shallot and mushrooms sautéed in butter and seasoned with salt and pepper. Otherwise, followed recipe to a T. Do think when tomatoes are at full bloom, the recipe as written will let the simple flavours shine—true Italian magic, at it’s best. Thank you! This one is a keeper!
MiamiMe
This was really nice. I added fresh scallions, flat parsley and liberally sprinkled Green Goddess spice mix onto the tomatoes in lieu of thyme and rosemary (quarantine substitution). I added minced onion to the egg mixture, and sprinkled paprika and a little red pepper for some kick. The gruyere cheese really made the dish. Nice brunch dish.
Sylvia
I made this with dried herbs, which is probably frowned upon. But it is still really good. Love the texture, and don't find the taste at all boring (as per previous comment).
Lori
Loved it. Used approximately 9 garlic cloves; ramped up the thyme as well. As per usual, increase the flavorings on MRS's recipes if you're from a non white culture! Super delicious way to use up leftover bread from the freezer.
pat and sharon
Made this for Xmas brunch in 2022. Very good as written. Dried the bread in the oven until crisp but not browned.
Susan
Used diced tomatoes for chili — worked just fine. Combo of cheddar and parmesan, plus some Boursin dotted throughout. Absolutely delicious, and easy as pie. Or pudding.
Prim
This is a decent, if basic, dish that one can build on. I agree with another cook that it needs more garlic. I also added some leeks. Still not sure I would rush to serve to guests.
Britt Nelson
Used camembert instead of gruyere. Fresh thyme and dried rosemary, at least 6 cloves of garlic, and leftover rye rolls. Super soft, savoury, and delicious.
Laura G.
I did a mashup between this recipe, from which I really wanted the permission to use tomatoes; one from Food 52; and my fridge. Sautéed some onion and chopped asparagus and added to the bread; used cheddar rather than Gruyère because that was what I had (Gruyère would definitely have added oomph) and increased the cheese a bit. My herbs were garlic chives. It did exactly what I wanted. The tomatoes add a welcome hit of acidity. (I did seed them, though.)
Lori
Loved it. Used approximately 9 garlic cloves; ramped up the thyme as well. As per usual, increase the flavorings on MRS's recipes if you're from a non white culture! Super delicious way to use up leftover bread from the freezer.
Sylvia
I made this with dried herbs, which is probably frowned upon. But it is still really good. Love the texture, and don't find the taste at all boring (as per previous comment).
Jenny in Missouri
There is no reason not to triple the garlic.Mince it and mix with the herbs and cheese.
mt
This recipe is easy and delicious, thank you! Because tomatoes are not in season, I spread pesto on the bread and added shallot and mushrooms sautéed in butter and seasoned with salt and pepper. Otherwise, followed recipe to a T. Do think when tomatoes are at full bloom, the recipe as written will let the simple flavours shine—true Italian magic, at it’s best. Thank you! This one is a keeper!
Nicole Agran
Such a great recipe for lost bread. Absolutely delicious, had it with a nice salad. Should be even better with summer tomatoes.
MiamiMe
This was really nice. I added fresh scallions, flat parsley and liberally sprinkled Green Goddess spice mix onto the tomatoes in lieu of thyme and rosemary (quarantine substitution). I added minced onion to the egg mixture, and sprinkled paprika and a little red pepper for some kick. The gruyere cheese really made the dish. Nice brunch dish.
toronto sharon
Made this tonight and it was really good. Used about 50 small cherry tomatoes and herbs from my balcony garden and doubled the garlic. Used cheddar because I didn’t have Gruyere. My husband loved it and is taking leftovers to work for lunch. This is a great recipe that lends itself to many variations. Looking forward to making this again.
mkh
I'm one of those pitiable individuals who is allergic to eggs. Luckily, I am allergic only to the yolks, so with egg whites or egg beaters, I can try a lot of egg recipes. I made this casserole with egg beaters, fresh NC tomatoes and fresh herbs. We loved that it calls for low fat milk since the half and half or cream in many egg dishes makes a recipe awfully rich, and in these hot summer days, rich food is not a favorite. The casserole worked beautifully with the egg beaters.
Yhr080c
This is a simple recipe but terribly boring. There might be ways to improve the outcome but I don't have the patience.
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