Hearty Egg and Bread Bake

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

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 409 Calories

Ingredients

• ½ teaspoon salt
• 8 eggs
• 2 ½ cups milk
• ½ teaspoon ground mustard
• 2 teaspoons Italian seasoning
• ¼ teaspoon black pepper
• 1 medium onion, diced
• 1 ¼ cups diced pancetta
• 1 red pepper, seeded and diced
• 8 cups day old Italian bread cubes (3/4-inch/2cm)
• 2 cups shredded Italian blend cheeses
• 1 cup low-fat or regular ricotta cheese

Recipe Instructions

Step 1

Cover and refrigerate overnight.

Step 2

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

Step 3

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.

Step 4

Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.

Step 5

Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 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.

Step 6

When ready to serve, preheat oven to 350 degrees F (175 degrees C).

Step 7

Bake uncovered in the preheated 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.