Parmigiano Reggiano, Pancetta and Leek Ciabatta Bake

01Method

1. 1

   Lightly grease a 1.5-litre baking dish with a small amount of butter. Melt the remaining butter in a frying pan and cook the leeks over gentle heat for 6–8 minutes until tender but not coloured.

2. 2

   Tear the ciabatta into chunks and arrange a single layer over the bottom of the prepared dish. Distribute just over half the cooked leeks on top, then sprinkle over half the cheese.

3. 3

   Add the remaining bread pieces in another layer, then top with the rest of the leeks.

4. 4

   Whisk together the eggs and mustard, then stir in the milk and cream. Season with salt and pepper.

5. 5

   Pour the custard mixture evenly over the bread layers, then scatter the remaining cheese across the surface followed by the pancetta cubes.

6. 6

   Cover the dish and allow it to rest for 20–30 minutes so the bread absorbs the liquid.

7. 7

   Heat the oven to 190°C (Fan 170°C / Gas Mark 5).

8. 8

   Uncover the dish and bake for 35–40 minutes until puffed and deep golden. Serve immediately.