Savory Bread Pudding with Tomatoes and Herbs

• 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 Gruyere 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

1. Preheat the oven to 350 degrees F. Oil or butter a 2-quart baking dish or gratin.
2. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic.
3. If its stale, just rub with garlic Mince what garlic remains.
4. Combine the two cheeses in a small bowl.
5. Layer half of the bread slices in the baking dish.
6. Top with half the tomato slices.
7. Sprinkle the tomato slices with salt, pepper, and half the thyme, rosemary, and remaining garlic.
8. Top with half the cheese.
9. Repeat the layers.
10. Beat together the eggs and milk.
11. Add 1/2 teaspoon salt and a few twists of the pepper mill, and pour over the bread and tomato layers.
12. Place in the oven and bake 40 to 50 minutes, until puffed and browned.
13. Remove from the oven and serve hot or warm.

bread, garlic, gruyere cheese, parmesan cheese, tomatoes, salt, thyme, fresh rosemary, eggs, salt, lowfat milk

Taken from cooking.nytimes.com/recipes/1016448 (may not work)