1. Slice bottom crust from bread and dis- card. Cut remaining bread in 1/2-inch cubes. You should have about 7 to 8 cups of cubed bread. Set aside.
2. Heat 2 tsp. of the oil over low heat in a large nonstick skillet. Add onion slices and cook, stirring, for 8 minutes, or until onion turns a pale golden color.
3. Separate the chard ribs from the leaves and dice ribs. Add to the onion and cook for 5 minutes. Chop the leaves and add. Cook, stirring, for another 8 minutes or until the chard is tender. Stir in the rosemary, then transfer to a plate and set aside.
4. Add 2 more tsp. of the oil to the skillet and heat over medium heat. Add mush- rooms and cook until the liquid is released. Continue cooking until most of the liquid has evaporated, about 10 minutes.
5. Spray a 9-by-13-inch baking pan with olive oil cooking spray. Line the bottom of the dish with half the bread cubes,creating a solid layer. Top with half the chard mixture, then half the mushrooms. Sprinkle half the cheese on top. Repeat with the remaining bread, chard, mushrooms, and cheese.
6. In a large bowl whisk the eggs, milk, pepper, and hot sauce until well combined. Pour the mixture over the bread and cover pan with plastic wrap or foil. Let sit at least 15 minutes for the bread to soak up the egg mixture. (The longer it sits, the smoother the strata.) If soaking for longer than 15 minutes, refrigerate, up to overnight.
7. When ready to bake, preheat oven to 350degreesF. Bake for 35 to 45 minutes, or until the eggs are set and cooked. To check, insert a small, sharp knife in the center. Strata should not be wet or runny. Remove and let sit for 5 minutes before serving. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, November - December 2010