Kale, Pancetta and Mushroom Strata
Categories: Breads, Breakfast, Pizza & Panini
Serves: 8-10
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Ingredients
- 3 tbsp Filippo Berio Extra Virgin Olive Oil (approx.)
- 200g sliced mushrooms
- 80g pancetta
- 2 shallots, sliced
- 2 tsp chopped fresh thyme
- 4 cups stemmed shredded kale
- 1 day-old baguette, cubed
- 8 eggs
- 550ml milk
- 150g shredded Swiss cheese
- 2 tbsp grated Parmesan cheese
- 1/4 tsp each salt and freshly ground pepper
Method
- Heat olive oil in large skillet set over medium-high heat; sauté mushrooms, pancetta, shallots and thyme for 5 to 8 minutes or until mushrooms are golden.
- Add kale; sauté for 3 or 4 minutes or until kale wilts. Let cool completely.
- In large bowl, toss bread cubes with mushroom mixture.
- Whisk eggs with milk; stir in Swiss and Parmesan cheese, salt and pepper. Pour over bread mixture, stirring until combined.
- Transfer to greased 13- x 9-inch baking dish; let stand for at least 30 minutes or until egg mixture is absorbed. (Make-ahead: Mixture can be covered and refrigerated for up to 24 hours.)
- Preheat oven to 190°C; bake for 45 to 60 minutes or until puffed and golden, and centre is set.
