Bacon and Kale Strata with Sundried Tomatoes

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1 tablespoon unsalted butter, at room temperature, for buttering the baking dish

10 slices thick-cut bacon, finely chopped

1 bunch Tuscan kale, tough stem removed and leaves chopped

Kosher salt and freshly ground black pepper

3 cups half-and-half

1/4 cup grated Parmesan

10 large eggs

One 12-ounce loaf semolina bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)

2 cups shredded Monterey jack cheese

1/2 cup sundried tomatoes packed in oil, drained, patted dry, and chopped