Artichoke, Ham and Goat Cheese Strata
Ingredients (Serves 8)
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 ½ cups ham, diced into small cubes
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 ½ cups whipping cream
1 tablespoon finely chopped garlic
1 ½ teaspoons salt
½ teaspoon black pepper
Tip: substitute cheddar or swiss cheese for the fontina if you like
Grease a 9 x 13 inch glass baking dish.
Place bread cubes evenly in prepared dish and pour milk over the top.
Let stand until milk is absorbed, about 10 minutes.
Sprinkle evenly with the goat cheese, herbs, ham, artichokes, fontina and Parmesan.
Whisk eggs in a large bowl until blended. Add cream, garlic, salt and pepper and whisk until well mixed.
Pour egg mixture evenly over ingredients in baking dish.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Preheat oven to 350°F.
Bake, uncovered, for 1 hour and 15 minutes until browned and firm in the center.
Allow strata to rest for at least 10 minutes before serving.