Artichoke-Goat Cheese Strata

Recipe Ingredients

1		Loaf sourdough bread or Black olive bread - (16 to 20 oz) - crusts removed, if thick
3		Marinated artichoke hearts - (6 1/2 oz ea) - drained, and
3 tablespoons	45ml	Artichoke marinade reserved
2 teaspoons	10ml	Minced fresh thyme or tarragon = (or 1 tspn dried thyme or tarragon)
3		Plump garlic cloves - roasted in a dry
		Skillet until soft and smashed
3/4 lb	340g / 11oz	Creamy fresh goat cheese - crumbled
3/4 cup	109g / 3.8oz	Freshly-grated Parmesan cheese
8 cups	1584g / 55oz	Eggs (large)
2 1/2 cups	592ml	Half-and-half or milk
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Freshly-milled black pepper
3 tablespoons	45ml	Extra-virgin olive oil

Recipe Instructions

Preheat the oven to 400 degrees. Oil or butter a deep 9- to 10-inch baking dish. Slice the bread into approximately 1-inch cubes. Transfer the bread to a baking sheet and toast for about 20 minutes, stirring once or twice, until golden brown and lightly crisp.

Slice the artichoke hearts about 1/3-inch thick. Mix them with the thyme and garlic in a small bowl. Arrange 2 or 3 equal alternating layers of the bread, cheeses, and artichoke hearts in the baking dish.

Whisk the eggs with the half-and-half, salt, pepper, and reserved artichoke marinade. Pour the custard over the bread mixture. Drizzle the olive oil over the surface. Cover and refrigerate the strata for at least 2 hours and up to overnight.

Remove the strata from the refrigerator 20 to 30 minutes before you plan to bake it. Preheat the oven to 350 degrees. Bake the strata for 50 to 55 minutes, until puffed, golden brown, and lightly set in the center. Serve hot.

Source:
""A Real American Breakfast" by Chery Alters Jamison and Bill Jamison"

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