This baked savory bread pudding sells out most days from the Cheese Therapy truck. It’s a delight in every bite. The artichoke hearts make it hearty, and the bright flavors of goat cheese and lemon zest really make it pop. Garcia and Concannon serve it with fresh vegetables and olives.
8 cups cubed sourdough bread (about 1 baguette)
12 ounces fresh goat cheese, crumbled
Zest of 1 lemon
¼ cup chopped fresh sage
2 tablespoons chopped fresh thyme
1 teaspoon grated fresh nutmeg
3 6½-ounce jars marinated artichoke hearts, drained
1½ cups heavy cream
8 large eggs
Salt and white pepper to taste
Generously butter a 13 x 9 x 2–inch baking dish and layer in the cubed bread, crumbled goat cheese, artichoke hearts, and lemon zest. Sprinkle the chopped herbs over mixture. Whisk cream, eggs, nutmeg, salt, and pepper until frothy, then pour over strata. Let sit for at least 4 hours or overnight so the bread can absorb the egg cream mixture. Bake at 350° until brown around the edges and golden on top, about 1 hour.