The beauty of this is that it can be made ahead of time. I modified this from an Epicurious recipe. Theirs called for artichoke hearts which might be nice, but I thought had too strong a flavor for a morning dish.
I serve it at our December 24th Open Haus when people stop by for a Bloody Mary at their leisure as they finish up errands.
Goat Cheese and Smoked Ham Strata
1 cup whole milk
2 glugs olive oil
4 cups 1-inch cubes sourdough bread
3/4 cup cream
3 large eggs
2 cloves garlic, chopped
1/2 teaspoons salt
dash black pepper
6 oz. soft fresh goat cheese crumbled
a few dashes of sage, thyme, oregano, basil, marjoram
6 oz. smoked ham, chopped or Prosciutto
1 cup grated cheese (I like Gruyere)
1/2 cups grated Parmesan
Butter glass baking dish.
Whisk milk and oil in large bowl; stir in bread.
Let stand until liquid is absorbed, about 10 minutes.
Whisk cream, eggs, garlic, salt and pepper in another large bowl to blend.
Add goat cheese.
Add herbs.
Place half of bread mixture in prepared dish.
Top with half of ham, herbs, and cheeses.
Pour half of cream mixture over.
Repeat layering with remaining bread, ham, herbs, cheeses, and cream mixture.
At this point, strata can be made 1 day ahead.
Bake at 350 degrees uncovered until firm in center (about 1 hour).
Make it a meal: Serve with Potato Casserole
Wine: Champagne, but a Bloody Mary works nicely, too.
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