Absolutely delicious and indulgent!
Serves 4 -6 people
1/4 lb pancetta, diced
1 small ciabatta loaf, thinly sliced
1/2 lb ricotta cheese
1 tbsp plus 1/2 tsp ground cinnamon, divided
1 1/2 tsp vanilla essence,
1/4 cup dark brown sugar
5 extra large eggs
1/2 cup half and half
2 tbsp turbinado sugar
Butter an 8 by 8 casserole dish and set aside.
Heat a saute pan over medium heat and cook pancetta 5 – 6 minutes until cooked through. Remove from the heat and set aside to cool.
Fold together the ricotta, 1 1/2 tsp ground cinnamon, vanilla essence and dark brown sugar. In a separate bowl whisk together the 5 eggs, half and half and t tsp cinnamon.
Place a layer of ciabatta in the prepared pan. Spread the ricotta cheese mixture over the bread.
Sprinkle cooled pancetta over the top.
Layer the remaining bread slices over the top. Pour the egg mixture evenly over the remaining bread, cover with plastic wrap and refrigerate overnight.
Remove the casserole from the fridge and allow to sit at room temperature for 20 minutes. Sprinkle with turbinado sugar. Preheat the oven to 350 F and bake for 40 minutes or until the custard is set.