Jam-packed with American bacon, Italian-style bacon (pancetta) and three types of cheese, this spinach and egg dish explodes with flavor. Even though it has lots of add-ins, it retains an airy lightness due to the abundance of eggs. For the best texture, look for a lighter-style whole grain white bread, such as Pepperidge Farm Farmhouse.

4 cups cubed (1 inch) whole grain white bread
5 thin slices pancetta, coarsely chopped (1 1/2 oz.)*
3 slices bacon, chopped
1/2 cup chopped shallots
1 (9-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1 cup whole milk ricotta cheese
4 oz. soft goat cheese
6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground allspice
2 cups whole milk
1/2 cup shredded aged Gouda cheese (2 oz.)

1. Coat 11x7-inch glass or ceramic baking dish with cooking spray. Arrange bread over bottom of dish.

2. Sauté pancetta and bacon in medium nonstick skillet over medium heat 5 to 7 minutes or until beginning to brown, stirring frequently. Add shallots; cook 1 to 2 minutes or until shallots are tender and bacon is brown. Scatter over bread; top with spinach.

3. Pulse ricotta cheese and goat cheese in food processor until smooth. Add eggs, salt, pepper and allspice; pulse until blended. Place in large bowl; slowly stir in milk. Pour over bread mixture making sure everything is moistened; sprinkle with Gouda cheese. Cover and refrigerate overnight.
 
4. Heat oven to 350ºF. Bake, uncovered, 45 minutes or until puffed and golden brown.

8 servings

PER SERVING: 365 calories, 24.5 g total fat (12 g saturated fat), 20 g protein, 15.5 g carbohydrate, 190 mg cholesterol, 510 mg sodium, 2.5 g fiber

TIP *Pancetta is an unsmoked rolled Italian bacon that's cured with salt and spices.