To make ahead, assemble the strata, cover, and refrigerate overnight. Let stand at room temperature while the oven preheats. Bake, uncovered, as directed. Although sourdough has a nice subtle tanginess, French bread works, too.
3 1/4 cups 1% low-fat milk, divided
1 (8-ounce) carton egg substitute
1 (4-ounce) package goat cheese
3/4 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
2 garlic cloves, minced
10 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes
1/2 cup (2 ounces) grated fresh Parmesan cheese
8 ounces 33%-less-sodium smoked ham, coarsely chopped
2 (14-ounce) cans artichoke hearts, drained, rinsed, and coarsely chopped
1/2 cup (2 ounces) shredded fontina cheese
How to Make It
Preheat oven to 350°.
Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.
Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.
Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes.
Although I changed a lot of things because of what was in the house needing to be used, I can say this recipe is flexible, well-proportioned, and delicious. I substituted French onion laughing cow cheese for goat, gouda for fontina, and sourdough English muffins for half the bread. I also added some sauteed mushrooms and used ground red pepper and mustard instead of nutmeg. Because we don't eat pork, I used Black Forest turkey from the deli, which is slightly sweet, like ham. This was very easy and tasty, with a salad made a nice Sunday supper. I do think goat cheese is probably preferable because of its tang.
Made this for Mother's Day - everyone wanted the recipe! Swapped a real egg for some of the egg substitute and used smoked chicken sausage... next time will use less artichoke and add some additional herbs (consider an herbed goat cheese). Easy and now a family favorite!
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