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