This Italian Apricot-Pancetta Strata is a delightful blend of sweet and savory flavors, perfect for a weekend brunch or a special breakfast. The combination of rich pancetta, creamy cheese, and the subtle sweetness of apricots creates a dish that is both comforting and sophisticated. The layers of bread soaked in an egg custard ensure a soft, melt-in-your-mouth texture, while the pancetta adds a satisfying crispiness. This dish can be prepared the night before, making it a convenient option for entertaining guests or simply enjoying a leisurely morning.
Ingredients:
- 8 slices of Italian bread, cut into cubes
- 6 oz pancetta, diced
- 1/2 cup dried apricots, chopped
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 6 large eggs
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup slivered almonds (optional)
Instructions:
- Prepare the Bread: Preheat your oven to 350°F (175°C). Spread the cubed Italian bread on a baking sheet and toast in the oven for about 10 minutes, or until slightly golden and crisp. Set aside.
- Cook the Pancetta: In a medium skillet over medium heat, cook the diced pancetta until it’s crispy and browned, about 5-7 minutes. Remove from the skillet and drain on paper towels.
- Layer the Strata: In a greased 9×13-inch baking dish, layer half of the toasted bread cubes. Sprinkle half of the cooked pancetta, chopped apricots, Parmesan, and mozzarella cheese over the bread. Repeat the layers with the remaining ingredients.
- Make the Custard: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, basil, and thyme until well combined.
- Assemble the Dish: Pour the egg mixture evenly over the layered bread, pancetta, and cheese. Gently press down the bread cubes to ensure they absorb the custard. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight if preparing in advance.
- Bake the Strata: Preheat the oven to 350°F (175°C) again. Remove the strata from the refrigerator and let it sit at room temperature for 10 minutes. Sprinkle the slivered almonds on top, if using. Bake the strata uncovered for 45-55 minutes, or until the top is golden brown and the custard is set.
- Serve: Allow the strata to cool slightly before slicing. Serve warm, garnished with additional fresh herbs if desired.
Enjoy this savory and sweet Italian Apricot-Pancetta Strata as a comforting brunch dish that will impress your family and friends!
