Prep: 30 Minutes
Bake: 1 hour
415 calories per serving
1- Cup whole milk
1- Tablespoons olive oil
1- 1/2 pound loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
¾-Cups half-and-half or light cream
1-Tablespoon minced garlic
1-Teaspoons herbs de Provence
1- Teaspoon ground black pepper
½-Teaspoon freshly ground nutmeg
½-Teaspoon dried sage, crushed
½-Teaspoon dried thyme, crushed
4-Ounces goat cheese (chevre), crumbled (1/2 cup)
6-Ounces smoked ham, chopped
1-6 Ounce jars marinated artichoke hearts, drained and halved lengthwise
3-Ounces Parmesan cheese, finely shredded (3/4 cup)
2-Ounces fontina cheese, shredded (1/2 cup)
Grease a 3-quart rectangular baking dish; set aside. In a very large bowl, combine milk and olive oil. Add bread cubes, stirring to coat. Let stand for 10 minutes.
In a large bowl whisk together eggs, half-and-half, garlic, herbs de Provence, pepper, nutmeg, sage, and thyme. Whisk in goat cheese until combined; set aside.
Spread half of the bread cube mixture in the bottom of the prepared dish. Top with half each of the ham, artichoke hearts, and cheeses. Repeat all layers. Drizzle egg mixture over all. Cover and chill for 2 to 24 hours.
Preheat oven to 350 degrees F. Uncover and bake about 1 hour or until center is set and edges are browned. Let stand for 10 minutes before serving.