Hearty Egg and Bread Bake

Please rate this

0 1 2 3 4 5
0 Ratings
Leave a Rating
Your Rating:


1 1/4 cup pancetta, diced
1 medium onion, diced
1 red pepper, seeded and diced
8 egg
2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp black pepper
2 1/2 cup milk
8 cup day old Italian bread cubes (3/4-inch/2cm)
2 cup Italian blend cheeses, shredded
1 cup low-fat or regular ricotta cheese
Nutritional Facts
Amount Per Serving
352 Calories
22 g
19 g
24 g


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

2. 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.

3. 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.

4. Cover and refrigerate overnight.

5. 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.

Tip: Reduce the fat content by using all low-fat cheeses and low-fat milk.