2 cup Whole milk
1/4 cup Olive oil
8 cup Sourdough bread, (1-inch cubes) crusts trimmed
1 1/2 cup Whipping cream
5 large Eggs
1 tbsp Chopped garlic
1 1/2 tsp Salt
3/4 tsp Black pepper
1/2 tsp Ground nutmeg
12 oz Soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups)
2 tbsp Chopped fresh sage
1 tbsp Chopped fresh thyme
1 1/2 tsp Herbes de Provence
12 oz Smoked ham, chopped
3 Jars marinated artichoke hearts (6 1/2-ounce), drain & halve lengthwise
1 cup Grated Fontina cheese, (packed)
1 1/2 cup Grated Parmesan, (packed)
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Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses and cream mixture. (Can be made 1 day ahead. Cover; chill.)
Bake uncovered until firm in center and brown around edges, about 1 hour.
Serves 8.
Bon Appétit December 1997 Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998
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