Goat Cheese Strata

Ingredients:

2 c whole milk
1/4 c olive oil
8 cups sourdough bread cubes (no crusts)
1 1/2 c whipping cream
5 large eggs
1 T chopped garlic
1 1/2 t salt
3/4 t black pepper
1/2 t ground nutmeg
12 oz soft fresh goat cheese, crumbled
2 T chopped fresh sage
1 T chopped fresh thyme
1/2 t Herbs du Provence
3 (6.5 oz) jars marinated artichoke hearts, drained, and halved lengthwise (about 2.5 c)
1 c (packed) grated Fontina Cheese
1 1/2 c (packed) grated parmesan
(carnivores add 12 oz chopped smoked ham)

Instructions:

Preheat oven to 350 degrees

Butter a 13 by 9 inch baking dish

In a large mixing bowl whisk together milk and oil.  Add sourdough cubes.  Let stand 10 minutes to absorb the liquid.

In another large bowl whisk cream, eggs, garlic, salt, pepper and nutmeg.  Add goat cheese and herbs.

In the casserole, spread 1/2 of the bread mixture.  Top with 1/2 the artichoke hearts, (1/2 the ham), 1/2 the goat cheese mixture, 1/2 the cheeses, and half the cream mixture.  Repeat.

Cover and chill.  This can be made a day ahead.

Bake uncovered for 1 hour or until firm in the center and browned around the edges.