1/4 pound pancetta, diced
1 small ciabatta loaf (about 12 ounces), thinly sliced
8 ounces ricotta cheese
1 tablespoon plus 1/2 teaspoon ground cinnamon, divided
1 1/2 teaspoons vanilla
1/4 cup packed dark brown sugar
5 large eggs
1/2 cup half and half
2 tablespoons turbinado sugar
Butter an 8x8-inch casserole dish and set aside.
Heat a sauté pan over medium heat and cook the pancetta until cooked through and crispy, 5 to 7 minutes. Remove from heat and set aside to cool.
Fold together the ricotta, 1 1/2 teaspoons ground cinnamon, vanilla and brown sugar. In a separate bowl whisk together the eggs, half-and-half, and the remaining 2 teaspoons cinnamon.
Place a layer of ciabatta in the prepared pan. Spread the ricotta cheese mixture over the bread. Sprinkle cooled pancetta over top. Layer the remaining bread slices over top. Pour the egg mixture evenly over the 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 40 minutes or until the custard is set. Serve warm.