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Sweet Peach Spinach Pancetta Breakfast Strata

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Sweet Peach Spinach Pancetta Breakfast Strata
2011-05-03 Breakfast Brunch
5 80

Hearty multi-grain bread baked with sauteed onions, pancetta, eggs and mascarpone cheese then topped with peach preserves for an elegant breakfast casserole.

  • Servings: 6


2 Tbsp Olive Oil, divided
1 Medium Onion, peeled and diced
¼ lb Pancetta, cut ¼" thick
1½ cup Coarsely Chopped Spinach
5 cups Hearty Bread or Multi-grain Bread, cut into 1" cubes
1× 8 oz Tub Mascarpone Cheese
¼ cup Cream or Milk
6 Eggs
Salt & Pepper, to taste
1 cup Peach Preserves
2 Tbsp Finely Chopped Fresh Basil Leaves


In a 10 inch nonstick skillet, heat 1 tablespoon olive oil over medium high heat. Add the onions, then cook 2-3 minutes, until opaque and fragrant. Stir in the pancetta, cook 5-8 minutes, or until pancetta is crispy and onions are caramelized. Remove from heat and stir in spinach. Using a paper towel, dab remaining olive oil over bottom and sides of a 13 X 9 pan. Arrange bread cubes in pan to completely cover bottom. Spoon onion pancetta and spinach mixture, with drippings from pan, over bread. In a large bowl, whisk together mascarpone, cream and eggs, adding one egg at a time, and whisking briefly between each addition. Do not over mix. Season with salt and pepper to taste. Pour egg mixture over bread. Spoon peach preserves by evenly spaced tablespoonfuls over top of the eggs. Sprinkle with basil leaves. Cover tightly with plastic wrap, then refrigerate 2 hours or overnight, but no longer. Heat oven to 350 degrees. Remove strata from refrigerator and uncover. Bake 30-45 minutes, or until a knife inserted in center comes out clean. Serve warm.

Helpful Tips:

Can be prepared a day ahead.