Name: Kale, Pancetta and Mushroom Strata
Prep time: 20 min
Cook time: 65 min
Total time: 115 min
Yield: 9 servings
Cuisine: American
Ingredients: 3 tbsp olive oil, plus extra for greasing; 200g sliced mushrooms; 80g Pancetta, diced; 2 shallots, sliced; 2 tsp fresh thyme, chopped; 4 cups kale, stalks removed and finely shredded; 1 day-old baguette, cut into cubes; 8 eggs; 550ml milk; 150g Swiss-style cheese, grated; 2 tbsp parmesan, finely grated; ¼ tsp each Salt and black pepper

Method

20 mins prep65 mins cook115 mins total

Warm the olive oil in a large frying pan over medium-high heat. Add the mushrooms, pancetta, shallots and thyme, then cook for 5-8 minutes until the mushrooms are golden and the pancetta is lightly crisp.
Stir in the shredded kale and cook for 3-4 minutes until wilted. Take the pan off the heat and leave the mixture to cool completely.
Grease a large baking dish, about 33 x 23cm. Put the bread cubes in a large bowl and toss them with the cooled mushroom mixture.
Whisk the eggs and milk together, then stir in the Swiss-style cheese, Parmesan, salt and pepper. Pour over the bread and mix until everything is evenly coated.
Tip into the prepared dish and leave for at least 30 minutes, until the bread has absorbed much of the custard. For a make-ahead meal, cover and refrigerate for up to 24 hours.
Heat the oven to 190°C. Bake for 45-60 minutes, until puffed and golden and the centre is set. Rest for 10 minutes before serving.