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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
2 cups whole milk
2 Tbsp. olive oil
1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
5 eggs
1-1/2 cups half-and-half or light cream
1 Tbsp. minced garlic
1-1/2 tsp. herbs de Provence
3/4 tsp. ground black pepper
1/2 tsp. freshly ground nutmeg
1/2 tsp. dried sage, crushed
1/2 tsp. dried thyme, crushed
8 oz. goat cheese (chevre), crumbled
12 oz. smoked ham, chopped
3 6-oz. jars marinated artichoke hearts, drained and halved lengthwise
6 oz. Parmesan cheese, finely shredded (1-1/2 cups)
4 oz. fontina cheese, shredded (1 cup)
Directions
1. Grease a 3-quart rectangular baking dish; set aside. In a very large bowl combine milk and olive oil. Add bread cubes and stir to coat. Let stand 10 minutes.
2. 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.
3. Spread half of the bread cube mixture in the bottom of the prepared dish. Top with half of the ham, artichoke hearts, and cheeses. Repeat layers and drizzle egg mixture over all. Cover and chill for 2 to 24 hours.
4. Uncover and bake in a 350 degree F oven for 1 hour or until set in the center and edges are browned. Let stand 10 minutes before serving. Makes 8 to 10 servings.
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GOAT CHEESE, ARTICHOKE SMOKED HAM STRATA
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
2 cups whole milk
2 Tbsp. olive oil
1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
5 eggs
1-1/2 cups half-and-half or light cream
1 Tbsp. minced garlic
1-1/2 tsp. herbs de Provence
3/4 tsp. ground black pepper
1/2 tsp. freshly ground nutmeg
1/2 tsp. dried sage, crushed
1/2 tsp. dried thyme, crushed
8 oz. goat cheese (chevre), crumbled
12 oz. smoked ham, chopped
3 6-oz. jars marinated artichoke hearts, drained and halved lengthwise
6 oz. Parmesan cheese, finely shredded (1-1/2 cups)
4 oz. fontina cheese, shredded (1 cup)
Directions
1. Grease a 3-quart rectangular baking dish; set aside. In a very large bowl combine milk and olive oil. Add bread cubes and stir to coat. Let stand 10 minutes.
2. 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.
3. Spread half of the bread cube mixture in the bottom of the prepared dish. Top with half of the ham, artichoke hearts, and cheeses. Repeat layers and drizzle egg mixture over all. Cover and chill for 2 to 24 hours.
4. Uncover and bake in a 350 degree F oven for 1 hour or until set in the center and edges are browned. Let stand 10 minutes before serving. Makes 8 to 10 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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