Artichoke and Goat Cheese Strata

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Recipe for Artichoke and Goat Cheese Strata featuring a sunny combo of Californian-Italian flavors. This baked breakfast feeds a crowd of 8.

one 1- to 1 1/4-pound loaf sourdough bread or black olive bread, crusts removed if thick
three 6- to 6 1/2-ounce jars marinated artichoke hearts, drained and 3 tablespoons of the marinade reserved
2 teaspoons minced fresh thyme or tarragon or 1 teaspoon dried
3 plump garlic cloves, roasted in a dry skillet until soft and smashed
3/4 pound creamy fresh goat cheese, crumbled
3/4 cup freshly grated Parmesan cheese
8 large eggs
2 1/2 cups half-and-half or milk
1 teaspoon salt
3/4 teaspoon freshly milled black pepper
3 tablespoons extra virgin olive oil

Slice the bread into approximately 1-inch cubes. Transfer the bread to a baking sheet and toast for about 20 minutes, stirring once or twice, until golden brown and lightly crisp.
Slice the artichoke hearts about 1/3 inch thick. Mix them with the thyme and garlic in a small bowl. Arrange 2 or 3 equal alternating layers of the bread, cheeses, and artichoke hearts in the baking dish.
Whisk the eggs with the half-and-half, salt, pepper, and reserved artichoke marinade. Pour the custard over the bread mixture. Drizzle the olive oil over the surface. Cover and refrigerate the strata for at least 2 hours and up to overnight.
Remove the strata from the refrigerator 20 to 30 minutes before you plan to bake it. Preheat the oven to 350Ãƒâ€šÃ‚Â°F. bake the strata for 50 to 55 minutes, until puffed, golden brown, and lightly set in the center. Serve hot.