Kale, Pancetta and Mushroom Strata
- 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 375°F; bake for 45 to 60 minutes or until puffed and golden, and center is set.
Cooking Method: Bake
Product: Extra Virgin