Ingredients
1/3 pound pancetta, finely chopped2 tablespoons butter, divided1-1/3 cups finely chopped sweet onion2 cups sliced fresh mushrooms3 cups fresh baby spinach, coarsely chopped5 cups cubed multigrain bread1/2 cup sliced almonds, optional6 large eggs1 cup heavy whipping cream1/4 teaspoon salt1/4 teaspoon pepper1 carton (8 ounces) mascarpone cheese1 cup shredded part-skim mozzarella cheese1/2 cup shredded Asiago cheese1 cup apricot preserves3 tablespoons minced fresh basil
Preparation
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.
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.
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.
Add bread cubes, mushroom mixture, pancetta and almonds if desired to onion; toss to combine. Transfer to a greased 13x9-in. baking dish.
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.
Preheat oven to 350°. 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.
