Goat Cheese, Artichoke and Smoked Ham Strada

from Bon Appétit, December 1997
adapted by Sisi Damner

serves 8 to 12

2 cups whole milk
1/4 cup olive oil
8 cups of 1-inch cubes of sourdough bread, crusts removed
1 1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 tablespoon salt (optional, since the ham is salty)
3/4 teaspoon black pepper
1/2 teaspoon nutmeg
12 ounces soft, fresh goat cheese, crumbled (about 3 cups)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbs de Provence
12 ounces smoked ham, chopped
three 6 1/2-ounce jars marinated artichoke hearts, drained and halved lengthwise
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan cheese

Preheat the oven to 350 degrees. Butter a 13 by 9 by 2-inch glass baking dish.

Whisk milk and oil in a large bowl. Stir in the bread. Let it stand until the liquid is absorbed, about 10 minutes. Whisk the cream and next 5 ingredients in another large bowl. Add the goat cheese. Mix the herbs in a small bowl to blend.

Place half of the bread mixture in the prepared dish. Top with half of the ham, artichoke hearts, herbs and cheeses. Pour half of the cream mixture over the bread mixture. Repeat the layering once more, ending with the cream mixture. Bake the dish uncovered until firm in the center and brown around the edges, for about 1 hour. This dish can be made a day in advance.

This is a wonderful brunch dish. Our family has loved it on Christmas morning. You may accompany it with the Orange Spiced Salad with Dried Cranberries and Pecans.