Italian Apricot-Pancetta Strata

• 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 350u0b0. 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.

pancetta, butter, sweet onion, mushrooms, fresh baby spinach, bread, almonds, eggs, heavy whipping cream, salt, pepper, mascarpone cheese, mozzarella cheese, cheese, apricot preserves, fresh basil

Taken from www.tasteofhome.com/recipes/italian-apricot-pancetta-strata/ (may not work)