This hearty casserole is great for brunch or a main meal. Serve with a fruit or green salad for a simple yet delicious meal.


Grease a 9 x 13 (3 L) baking dish.

In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes.  Remove with a slotted spoon and drain.  Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened.  Remove from heat.

Meanwhile, in large bowl, beat eggs well with seasonings.  Stir in milk. Spread ½ of the bread cubes in baking dish.  Layer with ½ each onion mixture, pancetta and shredded cheese.   Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta.  Pour egg mixture evenly over top;  press bread cubes down lightly.  Sprinkle with remaining shredded cheese.

Cover and refrigerate overnight.

When ready to serve, bake uncovered in a pre-heated 350°F (180°C) oven for 50 to 55 minutes or until center is set and top is golden brown.  Let stand 10 minutes before cutting into square to serve.

Variation:  Substitute regular bacon or ham for the pancetta and use whole wheat bread in place of Italian bread. Feel free to use one type of cheese instead of a blend.


  • Reduce the fat content by using all low-fat cheeses and low-fat milk.
Brought to you by: Egg Farmers of Ontario