Kale, Pancetta and Mushroom Strata

Prep Time: 20 min

Cook Time: 1 hr 5 min

Total Time: 1 hr 25 min

Servings: 8-10


  • 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 each salt and freshly ground pepper


  1. 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.
  2. 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.)
  3. Preheat oven to 375°F; bake for 45 to 60 minutes or until puffed and golden, and center is set.