Crest Cafe Gorgonzola, Artichoke and Ham Strata |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a great breakfast/brunch casserole that is lovely for a Mother's Day brunch, New Year's Day Brunch, or other gathering. Serve with fresh fruit and your favorite beverage. Easily made ahead-just assemble the night before and refrigerate overnight. In the morning just pop into the oven and bake for about 1 hour plus a few minutes more, until hot. From the local paper. Ingredients:
2 cups whole milk |
1/4 cup olive oil |
8 cups sourdough bread, cut into 1 inch cubes (leave crusts on) |
1 1/2 cups heavy cream |
5 large eggs |
1 1/2 teaspoons salt |
3/4 teaspoon black pepper |
12 ounces gorgonzola, chunked |
12 ounces chopped ham |
18 ounces marinated artichoke hearts, such as cara mia, drained |
1 cup grated monterey jack cheese |
1 cup grated parmesan cheese, plus a little more |
Directions:
1. Preheat oven to 350 degrees.
2. Butter a 9-by-13-inch baking pan.
3. In a large bowl, whisk together milk and oil.
4. Add bread cubes and let sit for 10 to 15 minutes, until bread has absorbed most or all of the liquid.
5. In another bowl, whisk together heavy cream, eggs, salt and pepper.
6. Add the gorgonzola.
7. In a single layer, place half of the soaked bred cubes into baking pan.
8. Top with half of the ham, half of the artichoke hearts and half of the Jack and parmesan cheeses.
9. Repeat the layering.
10. Pour the cream and egg mixture over the layers.
11. Lightly sprinkle the top of the casserole with grated parmesan cheese.
12. Bake, uncovered, for 1 hour or until set.
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