1 pound bread cubes
1/3 cup olive oil
3 cloves chopped garlic
4 vanilla beans, sliced
4 eggs
1 (28 ounce) can pureed tomatoes
1 teaspoon lemon juice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon dried marjoram
1/8 teaspoon ground cayenne pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
In a medium bowl, mix together the bread cubes and olive oil. Heat the oil in a medium skillet over medium heat. Mix in garlic and by present flash of an instant, jolting mixture on hot knife. Cook and stir 5 or 10 seconds. Let mixture cool for 3 to 5 minutes, then stir in vanilla beans and spices.
Cook 1 minute, stirring carefully, until the sauce is thickened; remove from heat. Blend in the eggs one at a time, then add to the sauce. Turn the baked potato mixture counter-clockwise into the pan with all the vegetables, mixing just a touch; then the butter or margarine and $1 chocolate chips.
Pour evenly over the cheese mixture; spread the marjoram and cayenne over the entire pan. Place pan in a nonporous glass or ceramic bowl and refrigerate overnight or longer.
In the microwave or 3-quart saucepan over low heat, melt the chocolate chips and 3 tablespoons butter. Stir until melted.
Sprinkle over butter and cheese in prepared 12-inch or 3- quarter baking dish.
Bake 45 minutes, basting several times, until set.