Goat Cheese & Artichoke Casserole

Ingredients
2 cups milk
¼ cup olive oil from artichoke hearts (see below)
1 pound sourdough bread (cut into 1” cubes)

5 eggs
1 Tbl garlic chopped
1 ½ tsp salt
½ tsp pepper
½ tsp nutmeg
2 Tbl chopped sage
1 Tbl chopped thyme or parsley
1 tsp oregano

3 cans (6 ½ oz) marinated artichoke hearts (drained – use reserved oil in above)
1 cup Fontina cheese grated
1 cup Parmesan cheese grated
8 oz Rainbeau Ridge goat cheese

Directions

• Preheat oven to 350^o
• Soak bread in oil and milk, let bread absorb all liquid.
• Whisk eggs and seasonings together.
• Combine bread, seasoning and remaining ingredients.
• Bake in buttered 13x 9 baking dish for 1 hour.
• Enjoy!

© Rainbeau Ridge, 2007