Italian Apricot-Pancetta Strata Recipe

Name: Italian Apricot-Pancetta Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 pound pancetta, finely chopped; 2 tablespoons butter, divided; 1-1/3 cups finely chopped sweet onion; 2 cups sliced fresh mushrooms; 3 cups fresh baby spinach, coarsely chopped; 5 cups cubed multigrain bread; 1/2 cup sliced almonds, optional; 6 large eggs; 1 cup heavy whipping cream; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 carton (8 ounces) mascarpone cheese; 1 cup shredded part-skim mozzarella cheese; 1/2 cup shredded Asiago cheese; 1 cup apricot preserves; 3 tablespoons minced fresh basil

Servings: persons

1/3 pound pancetta, finely chopped
2 tablespoons butter, divided
1-1/3 cups finely chopped sweet onion
2 cups sliced fresh mushrooms
3 cups fresh baby spinach, coarsely chopped
5 cups cubed multigrain bread
1/2 cup sliced almonds, optional
6 large eggs
1 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 carton (8 ounces) mascarpone cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Asiago cheese
1 cup apricot preserves
3 tablespoons minced fresh basil

1
In large skillet, cook pancetta until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
2
Add 1 tablespoon butter to drippings; heat over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Transfer onion to a large bowl.
3
Heat remaining butter in pan. Add mushrooms; cook and stir 2-3 minutes or until tender. Stir in spinach; cook 30-45 seconds or until wilted.
4
Add bread cubes, mushroom mixture, pancetta and, if desired, almonds to onion; toss to combine. Transfer to a greased 13x9-in. baking dish.
5
In a large bowl, beat eggs, cream, salt and pepper until blended. Beat in mascarpone cheese just until blended; pour over bread. Sprinkle with mozzarella cheese and Asiago cheese; spoon preserves over top. Refrigerate, covered, several hours or overnight.
6
Preheat oven to 350u00b0. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean. Sprinkle with basil. Let stand 5-10 minutes before cutting.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 pound pancetta, finely chopped, 2 tablespoons butter, divided, 1-1/3 cups finely chopped sweet onion, 2 cups sliced fresh mushrooms, and more.

Yes, Italian Apricot-Pancetta Strata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Apricot-Pancetta Strata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions