Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Grease a 3-quart rectangular baking dish; set aside. C ombine milk and oil in avery large bowl. Add bread cubes and stir to coat. Let stand 10 minutes.
In a large bowl, whisk together eggs, half-and-half (or cream), garlic, herbes de Provence, pepper, nutmeg, sage and thyme. Whisk in goat cheese until combined; set aside.
Spread half of the bread cube mixture in the bottom of the prepared dish. Top with half each of the ham, artichoke hearts, Parmesan and fontina. Repeat layers and drizzle egg mixture over all. Cover and chill for 2 to 24 hours.
Preheat oven to 350°F. Uncover casserole and bake for 1 hour or until set in thecenter and edges are browned. Let stand 10 minutes before serving.