Ingredients:
- 2 C whole milk
- 1/4 C olive oil
- 8 C 1-inch cubes sourdough bread, crusts trimmed
- 1 1/2 C whipping cream
- 5 large eggs
- 1 Tbls. chopped garlic
- salt and pepper to taste
- 12 oz. goat cheese (such as Montrachet) crumbled
- 1 Tbls. (I use a little less) fresh chopped thyme
- 1 tsp. Herbes de Provence
- 12 oz. chopped ham (I use Black Forest)
- 20 oz. artichoke hearts drained and halved
- 1 C (packed) shredded Havarti cheese
- 1 C grated Parmesan cheese
Directions:
Fifteen minutes before baking preheat over to 350 degrees. Grease a 9 x 13 baking dish with butter. Whisk milk and olive oil in a large bowl. Stir in bread. Let stand 10 minutes or until all liquid is absorbed.
Mix whipping cream, eggs, garlic, salt, and pepper until blended. Add goat cheese and stir until combined. In a separated small bowl stir herbs together.
Place half of the bread mixture in the greased baking dish, top with half of the ham, half of the artichokes and half of the herb mixture. Then add half of the Havarti, half of the parmesan, and half of the cream and egg mixture. Repeat layering the remaining ingredients. Can be made 1 day ahead at the point. Cover and refrigerate if making ahead.
Bake uncovered until firm in center and brown around the edges, about 1 hour.
Comments:
From Chrissy Sheffield. Yields 8 servings. I type these recipes up as I find them so sometimes the directions say I use this or I do that. I haven’t actually tried this one yet, but I’m excited to taste it now that I’ve read it again. I think I remember not doing it one day thinking the California sourdough is so much better than the sourdough anywhere else, but sheesh – getting hung up is not in my best interest.