Pear Cheese Strata

I made this strata yesterday afternoon for friends and it was "fine." I say fine, because I think that it has enormous potential and I plan on making it again but with some tweaking. I got this recipe from the cookbook, Wine, Food, & Friends. It's funny, but when a recipe is in a cookbook, you expect it to be a knockout. Like I said, this recipe is fine and simple. I think that more refined tastes might enjoy this as is...but being from the burbs and having enjoyed mucho take-out and food fare cuisine, my palette expects a little more chemically enhanced pow! I think after reading that sentence I am in dire need of a simple French cooking course where everything is sensuously flavored and coddled to bring out the best that any recpe has to offer. Oh well, back to the basics. Rather than just adding Gouda cheese as this recipe suggested, I added goat cheese to it as well. I also tried some of this strata later on with a bit of ham and it tasted better. Also, I didn't have white bread so I baked some in my handy dandy 13 year old bread maker. The strata has an interesting suggestion to add white wine to the bread and I'd like to keep this suggestion. I also think that I will slice the bread really thin next time. I have hope for this recipe and I will definately try it again.