Artichoke, Ham and Goat Cheese Strata

Ingredients

  • 8 cups 1-inch cubes sourdough bread
  • 2 cups milk
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon herbes de Provence
  • 1 1/2 cups ham, small dice
  • 12 ounces marinated artichoke hearts, drained, quartered
  • 4-5 ounces goat cheese, crumbled
  • 1 cup (4 ounces) shredded fontina cheese
  • 1 cup grated Parmesan
  • 8 large eggs
  • 1 1/2 cups whipping cream
  • 1 tablespoon finely chopped garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Directions

  1. Grease a 9x13 inch glass baking dish.
  2. Place bread cubes evenly in prepared dish and pour milk over the top.
  3. Let stand until milk is absorbed, about 10 minutes.
  4. Sprinkle evenly with the goat cheese, herbs, ham, artichokes, fontina and Parmesan.
  5. Whisk eggs in a large bowl until blended; add cream, garlic, salt and pepper and whisk until well mixed.
  6. Pour egg mixture evenly over ingredients in baking dish.
  7. Cover and refrigerate overnight.
  8. Remove from refrigerator 30 minutes before baking.
  9. Preheat oven to 350°F.
  10. Bake, uncovered, for 1 1/4 hours, until browned and firm in the center.
  11. Allow strata to rest at least 10 minutes before serving.
  12. Serves 8.

Tip: Substitute Cheddar or Swiss cheese for the fontina if you like.