Cheesy Roasted Fennel & Pancetta Strata with Caramelized Onions

This strata transforms humble day-old bread into a custardy, savory bake studded with tender roasted fennel, crisp pancetta and ribbons of sweet caramelized onion.

Rich Gruyère melts into every nook, yielding a golden crust that gives way to a pillowy interior. Prep the components ahead to assemble just before guests arrive—or let it rest overnight for deeper flavor.

Whether you’re entertaining or craving a cozy weekend brunch, this strata hits all the right notes of texture, aroma and indulgence.

Cheesy Roasted Fennel & Pancetta Strata with Caramelized Onions

Serves: 6-8 Prep Time: 25 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 380 calories 22g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

FOR THE CARAMELIZED ONIONS

• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 1/4 teaspoon salt
• 1 teaspoon sugar (optional)

FOR THE STRATA

• Butter, for greasing the baking dish
• 1 medium fennel bulb, trimmed and thinly sliced
• 1 tablespoon olive oil
• Salt and pepper
• 4 ounces pancetta, diced
• 8 cups cubed day-old bread (baguette or sourdough)
• 2 cups shredded Gruyère cheese, divided
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat the oven to 400°F and grease a 9×13-inch baking dish with butter.
2. On a rimmed baking sheet, toss fennel slices with 1 tablespoon olive oil, salt and pepper. Roast until tender and golden, 20–25 minutes, then set aside.
3. Meanwhile, in a large skillet over medium heat, cook pancetta until crisp, about 5 minutes. Transfer to paper towels to drain.
4. Add 2 tablespoons olive oil to the skillet. Stir in onions and salt, then cook over medium-low heat until soft and deep golden, 15–20 minutes, stirring occasionally. Sprinkle sugar in the last few minutes if desired.
5. In a large bowl, whisk together eggs, milk, thyme, a pinch of salt and pepper.
6. Add bread cubes, roasted fennel, pancetta and 1½ cups Gruyère to the egg mixture. Gently toss to coat.
7. Spread half the bread mixture into the prepared dish. Top with caramelized onions, then the remaining bread mixture. Sprinkle with the remaining ½ cup Gruyère.
8. Cover loosely with foil and refrigerate at least 30 minutes or up to overnight.
9. Reduce oven temperature to 350°F. Bake covered for 30 minutes, then remove foil and bake until the top is puffed and golden, about 15 minutes more.
10. Let the strata rest 10 minutes before slicing and serving.

Notes

Storage: Cover leftover strata and refrigerate for up to 2 days. Reheat slices in a 350°F oven for about 10 minutes until warmed through.

Make-ahead shortcut: Assemble the strata up to a day in advance, refrigerate covered and bake the next morning for stress-free brunch service.

Ingredient swaps: Substitute Swiss or fontina for Gruyère, or use prosciutto in place of pancetta. For a vegetarian version omit the meat and add sautéed mushrooms.

Serving ideas: Pair with a crisp green salad and a glass of sparkling wine. Leftover slices can be reheated in a toaster oven to maintain a crisp top.