Like most stratas, it can be assembled the night before and baked the next morning. This version is very rich, though, and feeds a lot of guests. It also can be easily cut in half.


  • 2 cups whole milk
  • ¼ cup olive oil
  • 8 cups 1-inch cubes sourdough bread, crusts removed
  • 1½ cups whipping cream
  • 5 large eggs
  • 1 tablespoon chopped garlic
  • 1½ teaspoons salt, ¾ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • 12 oz. roll soft goat cheese, crumbled
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1½ teaspoons Herbes de Provence
  • 12 oz. smoked ham, chopped
  • 3 (6½-oz.) jars marinated artichoke hearts, quartered, drained
  • 1 cup (packed) grated fontina cheese
  • 1½ cups (packed) grated parmesan


  1. Butter a 9×13-inch baking dish. Whisk milk and oil together in a large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes. In another large bowl, whisk together the cream, eggs, garlic, salt, pepper, and nutmeg. Add goat cheese and herbs.
  2. Place half of the bread mixture in the baking dish. Top with half of the ham, artichoke hearts, and cheeses. Pour half of the cream mixture over. Repeat layer with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made one day ahead to this point, covered, and refrigerated.)
  3. Preheat oven to 350 degrees. Remove dish from refrigerator and bake uncovered until firm in center and brown around the edges, about 1 hour to 1 hour and 15 minutes. Serve hot. Makes 10–12 servings.

Source: Adapted from Bon Appetit, Dec. 1997.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...