Filippo Berio Kale, Pancetta and Mushroom Strata

Ingredients

3 tbsp Filippo Berio Extra Virgin Olive Oil (approx.)

1/2 lb sliced cremini mushrooms

1/2 cup diced pancetta

2 shallots, sliced

2 tsp chopped fresh thyme

4 cups stemmed shredded kale

10 cups cubed day-old French bread

8 eggs

2 1/4 cups milk

1 3/4 cups shredded Swiss cheese

2 tbsp grated Parmesan cheese

1/4 tsp salt

1/4 tsp freshly ground pepper

Directions

Preheat oven to 375°F.
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.
Bake for 45 to 60 minutes or until puffed and golden, and center is set.

Tip: Make-ahead! Mixture can be covered and refrigerated for up to 24 hours.

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Kale, Pancetta and Mushroom Strata Recipe