Here’s another outstanding brunch casserole for your holiday celebrations. Out of the pure goodness of her heart, the charming Linda Grimes surprised us with this the other morning, and even though I’d already had breakfast I devoured a hearty slice! You can make it the day before (love those recipes!) and bake in the morning. Smells divine. The goat cheese flavor is quite mild, but if you have people who aren’t fans, I would substitute fresh Mozzarella. The recipe is from Bon Appetit, and shared courtesy of well known Del Mar hostess Diane Uke.
2 cups whole milk
1/4 cup olive oil
8 cups 1-inch cubed sourdough bread, crusts trimmed
1 1/2 cups whipping cream ( I bet half and half is fine)
5 large eggs
1 Tbs. garlic, chopped
1 1/2 tsp. salt
3/4 tsp. black pepper
1/2 tsp. ground nutmeg
12 oz. soft fresh goat cheese, crumbled (about 3 cups)
2 Tbs. fresh sage, chopped
1 Tbs. fresh thyme, chopped
1 1/2 tsp. Herbes de Provence
12 ounces smoked ham, chopped
2 1/2 cups marinated artichoke hearts, drained and halved lengthwise
1 cup (packed) grated Fontina cheese
1 1/2 cup (packed) grated Parmesan cheese
Preheat oven to 350 degrees. Butter a 13 x 9 glass baking dish. Whisk milk and oil in a large bowl. Stir in the bread. Let stand until the liquid is absorbed, about 10 minutes. Whisk cream, eggs, garlic, salt, pepper, and nutmeg in another large bowl to blend. Add goat cheese. Mix herbs in a small bowl to blend. Place 1/2 the bread mixture in the prepared baking dish; top with half the ham, artichoke hearts, herbs and cheeses. Pour half the cream mixture over . Repeat everything with remaining bread, ham,artichoke hearts, herbs, cheeses and cream mixture.(This can be made one day ahead. Cover and chill.) Bake uncovered until firm in the center and brown around the edges, about one hour. Serves 8-10.
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