Goat Cheese, Artichoke, and Smoked Ham Strata

1/4 cup olive oil

8 cups 1-inch cubes sourdough bread , crusts trimmed

1 1/2 cups whipping cream

5 large egg s

1 tablespoon chopped garlic

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1/2 teaspoon ground nutmeg

12 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups)

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh thyme

1 1/2 teaspoons herbes de Provence

12 ounces smoked ham , chopped

3 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)

1 cup (packed) grated Fontina cheese

1 1/2 cups (packed) grated Parmesan