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1
Rub the bread slices, front and back, with the cut clove of garlic.
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2
Cut into cubes.
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3
Place in a bowl and toss with 1 cup of the milk and let sit while you prepare the other ingredients.
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4
Note: If the bread is too hard to cut safely, place the whole chunk in a bowl with 1 cup of the milk.
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5
Refrigerate for 1 hour or longer, turning the bread in the milk every once in a while.
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6
Remove the bowl with the soaked bread from the refrigerator.
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7
Break up the bread with your hands.
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8
Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns into a mush.
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9
In a large bowl, beat together the eggs and goat cheese.
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10
Beat in the milk.
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11
Add salt to taste (about 1/2 teaspoon), a few twists of pepper and the bread, along with any milk remaining in the bowl in which you soaked the bread.
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12
Stir well to combine.
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13
Let sit for 15 to 30 minutes.
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14
Meanwhile, heat the oven to 350 degrees.
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15
Rub the sides of a 2-quart baking dish or gratin with the cut side of a garlic clove.
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16
Oil or butter the dish.
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17
Mince any remaining garlic from the halves you used to rub the bread and the dish.
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18
Break up the broccoli crowns into florets and steam for 4 minutes.
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19
Remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
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20
Heat 1 tablespoon of the olive oil over medium heat in a large skillet and add the minced garlic.
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21
Cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and freshly ground pepper to taste.
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22
Stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat.
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23
Stir into the bread mixture.
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24
Scrape the bread mixture into the baking dish.
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25
If including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top.
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26
Spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes.
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27
Season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil.
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28
Place in the oven and bake 50 minutes, until puffed, set and lightly browned.
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29
Remove from the oven and serve hot or warm.
