Giada'S Spinach And Pancetta Strata Yummy!

• 2 tablespoons olive oil
• 10 ounces thinly sliced pancetta, coarsely chopped
• 1 large onion, chopped
• 1 (10 ounce) box frozen chopped spinach, thawed, squeezed dry
• 4 -6 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 8 cups cubed Italian bread, from a 1-pound loaf
• 1/2 cup finely grated parmesan cheese
• 3 cups whole milk
• 10 large eggs

1. 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.
2. 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.
3. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
4. 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.
5. 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.
6. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
7. Preheat the oven to 350 degrees F.
8. Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

olive oil, pancetta, onion, garlic, salt, fresh ground black pepper, nutmeg, italian bread, parmesan cheese, milk, eggs

Taken from www.food.com/recipe/giadas-spinach-and-pancetta-strata-yummy-164546 (may not work)