Artichoke Goat Cheese Strata Recipe

• 1 x (1 to 1 1/4 lb.) loaf sourdough bread or possibly black olive bread, crusts removed if thick
• 3 x (6 1/(2-oz) jars) marinated artichoke hearts, liquid removed and 3 Tbsp. of marinade reserved
• 2 tsp chopped fresh thyme or possibly tarragon Or possibly 1 tsp. dry
• 3 x plump garlic cloves, roasted in a dry skillet till soft, and smashed
• 3/4 lb creamy fresh goat cheese, crumbled
• 3/4 c. freshly grated Parmesan cheese
• 8 lrg Large eggs
• 2 1/2 c. half-and-half or possibly lowfat milk
• 1 tsp salt
• 3/4 tsp freshly grnd pepper
• 3 Tbsp. extra-virgin extra virgin olive oil

1. Preheat oven to 400 degrees.
2. Oil or possibly butter a deep 9- to 10 inch baking dish.
3. Slice bread into 1 inch cubes.
4. Transfer bread to a baking sheet and toast about 20 min, stirring once or possibly twice, till golden and lightly crisp.
5. Slice artichoke hearts about 1/3 inch thick.
6. Mix with thyme and garlic in a small bowl.
7. Arrange 2 or possibly 3 equal, alternating layers of bread, cheeses and artichoke hearts in baking dish.
8. Whisk Large eggs with half-and-half, salt, pepper and reserved artichoke marinade.
9. Pour over bread mix.
10. Drizzle extra virgin olive oil over surface.
11. Cover and chill at least 2 hrs and up to overnight.
12. Remove strata from refrigerator 20-30 min before baking.
13. Preheat oven to 350 degrees.
14. Bake strata for 50-55 min, till puffed, golden and lightly set in center.
15. Serve warm.
16. 8-10 servings.

bread, marinade reserved, thyme, garlic, goat cheese, freshly grated parmesan cheese, eggs, milk, salt, freshly grnd pepper, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/artichoke-goat-cheese-strata-69813 (may not work)