Serves 8.
Note: From "13 x 9 The Pan That Can," by Better Homes and Gardens.
• 2 c. whole milk
• 2 tbsp. olive oil
• 1 (1-lb.) loaf sourdough bread, cut into 1-in. cubes (about 12 c.)
• 5 eggs
• 1 1/2 c. half-and-half
• 1 tbsp. minced garlic
• 1 1/2 tsp. herbes de Provence
• 3/4 tsp. black pepper
• 1/2 tsp. freshly ground nutmeg
• 1/2 tsp. dried sage, crushed
• 1/2 tsp. dried thyme, crushed
• 1 c. crumbled goat cheese (8 oz.)
• 12 oz. smoked ham, chopped
• 3 (6-oz.) jars marinated artichoke hearts, drained and halved lengthwise
• 1 1/2 c. finely shredded Parmesan cheese (6 oz.)
• 1 c. shredded Fontina cheese (4 oz.)
Directions
Preheat oven to 350 degrees. Grease a 3-quart rectangular baking dish (a 9- by 13-inch pan).
In an extra-large bowl, combine milk and olive oil. Add bread cubes, stirring to coat. Let stand 10 minutes.
In large bowl, whisk together eggs, half-and-half, garlic, herbes de Provence, black pepper, nutmeg, sage and thyme. Whisk in goat cheese until combined.
Spread half the bread cube mixture in the prepared dish. Top with half each of the ham, artichoke hearts and cheeses. Repeat layers. Pour egg mixture over all. Cover and chill 2 to 24 hours.
Bake, uncovered, 1 hour or until center is set and edges are browned. Let stand 10 minutes before serving.
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