Ratatouille Strata With Lamb And Olives

Ingredients

• One 16-ounce loaf olive bread or sourdough bread, ends removed, bread cut into 1-inch cubes (about 9 cups)
• 1 1/2 cups milk
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 onions, halved lengthwise and thinly sliced crosswise
• 4 large garlic cloves, minced
• 6 large plum tomatoes—peeled, seeded and coarsely chopped
• 1 cup Nyons or Calamata olives (1/2 pound), pitted and coarsely chopped
• 1/4 cup finely chopped fresh basil
• Salt and freshly ground pepper
• 1 pound ground lamb
• 2 small zucchini (1 pound), cut into 2-by-1/4-inch strips
• 1 red bell pepper, cut into 2-by-1/4-inch strips
• 1 yellow bell pepper, cut into 2-by-1/4-inch strips
• 1 medium eggplant (about 3/4 pound), peeled and cut into 1/2-inch dice
• 6 large eggs, lightly beaten
• 2 cups heavy cream

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