Artichoke Strata with Dried Tomatoes and Feta

Ingredients

• 8 cups 1-inch sourdough bread cubes
• nonstick cooking spray
• 1 6 ounce jar marinated artichoke hearts, drained and chopped
• ½ cup chopped green onions
• ¼ cup finely shredded parmesan cheese
• ¼ cup chopped oil-packed dried tomatoes
• 6 eggs, lightly beaten
• 2 cups half-and-half or whole milk
• 3 cloves garlic, minced
• ½ teaspoon dried basil, crushed
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• ¾ cup crumbled herb-flavor feta cheese (3 ounces)

Directions

1. Preheat oven to 300°F. Spread bread cubes in a 15x10-inch baking pan. Bake 10 to 15 minutes or until dry, stirring twice. Cool. (Or let bread cubes stand, loosely covered, at room temperature for 8 to 10 hours.)
2. Line a 5- to 6-quart oval slow cooker with a disposable slow cooker liner; coat liner with cooking spray. Place bread cubes in prepared cooker. Stir in the next four ingredients (through dried tomatoes). In a medium bowl combine the next six ingredients (through crushed red pepper); pour over bread mixture. Use a large spoon to press bread down slightly to moisten.
3. Cover and cook on low for 5 to 5 1/2 hours or until a knife comes out clean, giving crockery liner a half-turn halfway through, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Sprinkle with feta cheese. Let stand, covered, 30 minutes.