A recipe that I keep meaning to try

I had this once at a potluck and promptly begged the chef for the recipe. It has rested since then in my recipes binder . . . I think that what really made this dish the time I had it was that the bread was a most excellent foccacia . . .

Breakfast Casserole:

10 cups bread cubes, 1/4" diced
5 large eggs
8 oz. prosciutto, coarsely chopped
8 oz. shredded mozarella
1/2 cup sour cream
3 cups whole milk
minced garlic (I can't make out how much is called for--1 . . . tsp.? Tbsp? head? . . . to taste)
4 oz. sun dried tomatoes in oil, chopped
fresh parmesan
salt and pepper to taste

Toast bread cubes. Make a mixture of the beaten eggs, milk, sour cream and garlic. Put 1/2 bread cubes in a 9 x 13 greased pan. Layer ham, tomatoes, mozarella. Top with remaining bread. Pour egg mixture over the whole thing. Let sit refrigerated overnight (8+ hours). Bake 20 minutes at 350 degrees. Remove from oven and top with parmesan. Continue baking for another 20 minutes. Serve warm.