Ingredients

(Preparation 20 minutes, cooking time 1 hour)

2 tablespoons butter
1 cup diced red bell pepper
1 cup chopped onion
1 cup sliced zucchini
8 1/2-ounce can artichoke hearts, drained and cut into eighths
8 cups cubed French bread
1 1/2 cups diced cold cooked turkey
1 1/2 cups diced Jack, Gouda or fontina cheese
5 large eggs
2 cups milk
1 1/4 teaspoons herbes de Provence (see note)
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a medium skillet, melt butter; add bell pepper, onion and zucchini and saute for about 5 minutes; stir in artichoke hearts and set aside.

Place bread cubes in a greased 13-by-9-inch pan and top with vegetables, turkey and cheese. Toss lightly to mix. Combine eggs, milk and seasonings and blend well. Pour over bread mixture; cover and refrigerate for at least 4 hours, up to 8 hours or overnight (to allow most of the liquid to be absorbed). Bake at 325 F for 1 hour. Makes 8 to 10 servings.

Note: Herbes de Provence is a widely available aromatic blend of common dried herbs that usually includes thyme, rosemary, summer savory, basil and sometimes lavender.