R2R: Spinach Strata

This month's recipe for Recipes to Rival is a spinach and pancetta strata from Giada De Laurentiis.  Stratas are a great breakfast option that I love to make.  Normally I go with a sausage filling but this time it was nice to go with a veggie filling (especially since I'm trying to eat healthier).

I used a homemade white bread from Artisan Bread in Five Minutes a Day.  I really think that added a wonderful sourdough flavor and fresh texture that you just can't get with store bought bread.  The only other change I made was substituting bacon for the pancetta.  I had bacon already in my freezer and preferred to use that rather than buying pancetta.   

I loved this dish.  The top was wonderfully crunchy and the bottom was nice and creamy.  The spinach was great touch.  With a meat strata, it tends to be a little heavy and you feel like you ate way too many calories.  The spinach felt lighter, both in taste and in calories.  It may not be that much better for you but it sure tasted like it.  It is also a great lunch to take into work.  Filling but doesn't leave you feeling like you need a snooze!

To see more strata, check out the Recipes to Rival blogroll.  

Spinach and Pancetta Strata
Recipe courtesy Giada De Laurentiis

2 tablespoons olive oil
4 ounces thinly sliced pancetta, coarsely chopped (I used regular bacon)
1 small onion, chopped
1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
8 cups cubed Italian bread, from a 1-pound loaf (I used a homemade loaf from Artisan Bread in Five Minutes a Day)
1/2 cup finely grated Parmesan
3 cups whole milk
10 large eggs

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.

Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.

Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.

Preheat the oven to 350 degrees F.

Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.