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Enjoy this savory brunch casserole with our Martin Ray Russian River Valley Chardonnay
Ingredients:
� 2 cups whole milk
� � cup olive oil
� 8 cups sourdough bread, 1" cubed (trim crust if desired)
� 1 � cups half and half
� 6 eggs, large
� 1-2 tablespoons garlic, chopped
� 2 pinches fresh ground black pepper
� 12 ounces smoked salmon, thinly sliced
� 4 pinches salt
� � teaspoon ground nutmeg
� 2 tablespoons fresh sage, chopped
� 1 tablespoon fresh thyme, chopped
� 8 ounces smoked chicken sausage, cooked and crumbled
� 3, 6-ounce jars of marinated artichoke hearts, drained and quartered
� � cup Fontina cheese, grated (packed)
� � cup Parmesan cheese, grated (packed)
� 4-6 ounces soft goat cheese, such as Chevre (keep chilled until crumbled)
Preheat oven to 350�F. Butter 13 x 9 x 2-inch glass baking dish.
Bread mixture: Whisk milk and oil in large bowl, then stir in bread. Let stand about ten minutes, or until liquid is absorbed.
Egg mixture: Whisk half and half, eggs, along with the next 5 ingredients in another large bowl to blend.
Herb mixture: Mix herbs in small bowl to blend.
Place half of bread mixture in prepared baking dish. Top with half of crumbled sausage, artichoke hearts, herb mixture, three cheeses. Pour half egg mixture over. Repeat layering with remaining bread mixture, sausage, artichoke hearts, herb mixture, cheeses and egg mixture. (Cover; chill completely. Can be made 1 day ahead.) Bake uncovered until firm in center and brown around the edges, about 1 hour.
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