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Savory Artichoke Challah Strata - dairy

4 Tbs. butter
2 packages (9 ounces each) frozen artichoke hearts, thawed
1/4 cup chopped shallots
1/2 tsp. dried thyme
1/2 cup oil-packed sun-dried tomatoes cut into thin strips
3/4 pound challah, cut into 1-inch cubes and toasted lightly
1 cup grated Gruyere cheese
4-1/2 cups milk
5 eggs
4 egg yolks
salt and pepper
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

In a large skillet melt the butter. Cook the artichoke hearts, shallots andthyme about 8 minutes, stirring occasionally. Stir in tomato strips.

Meanwhile spread the bread cubes in a 13-by-9-inch baking dish. Add the artichoke mixture and the Gruyere cheese and toss well.

In a medium bowl whisk the milk with the eggs, yolks and salt and pepper.

Pour the mixture over the bread and sprinkle with Parmesan cheese.

Bake for about 50 minutes or until custard is set.

Jewish Bulletin of Northern California


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