Savory Whole Wheat Bread Pudding With Seared Tomatoes and Mushrooms

• 4 ounces whole-wheat bread, crusts removed (weigh after removing crusts)
• 2 garlic cloves
• 1 3/4 cups low-fat milk (1 percent or 2 percent)
• 2 tablespoons extra virgin olive oil
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon chopped fresh thyme
• 2 tablespoons dry white wine (optional)
• 1 pound roma tomatoes, sliced
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon chopped fresh rosemary
• 4 eggs
• 2 ounces Gruyere cheese, grated (1/2 cup)
• 1 ounce Parmesan, grated (1/4 cup)

1. Slice the bread 3/4 inch thick if using a whole loaf.
2. If the bread is not stale, toast it lightly.
3. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic.
4. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk.
5. Refrigerate for 1 hour, tossing every once in a while.
6. Chop the remaining garlic and set aside.
7. Oil a 2-quart baking dish or a 10-inch ceramic tart pan.
8. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet.
9. When it is hot, add the mushrooms.
10. Cook, stirring often, until they have seared and begun to soften, about 2 minutes.
11. Add a generous pinch of salt, the garlic and thyme.
12. Stir together until the garlic is fragrant and the mushrooms are tender, 1 to 2 minutes, and add the wine.
13. Cook, stirring, until the wine is no longer visible in the pan, about 1 minute.
14. Remove from the heat.
15. Remove the bowl with the soaked bread from the refrigerator.
16. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush.
17. Add the mushrooms to the bowl and mix together.
18. Season to taste with salt and pepper.
19. Scrape into the oiled baking dish.
20. Heat the skillet that the mushrooms were cooked in over high heat, and add the remaining tablespoon of olive oil.
21. In a medium bowl, toss the tomatoes with the balsamic vinegar and salt to taste.
22. Using tongs, remove the tomato slices from the bowl and arrange in the hot pan.
23. Sear on each side for 1 minute.
24. Remove from the heat and arrange in a layer on top of the bread mixture in the baking dish.
25. Season with pepper and sprinkle with rosemary.
26. Top with the grated cheese.
27. Beat together the eggs with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper.
28. Pour over the tomato and bread mixture and place in the oven.
29. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set.
30. Remove from the heat and allow to cool for 10 minutes or longer before serving.

bread, garlic, lowfat milk, extra virgin olive oil, mushrooms, thyme, white wine, roma tomatoes, balsamic vinegar, fresh rosemary, eggs, gruyere cheese, parmesan

Taken from cooking.nytimes.com/recipes/12569 (may not work)