Pancetta Bread Pudding

Ingredients:

• 1 lb. baguette or sourdough bread
• 1 cup Coca‑Cola
• 3 oz pancetta, diced
• 1/2 cup dry white wine
• 6 large eggs
• 2 ¼ cups half and half
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1 ¼ cups Gruyere cheese, shredded
• 1 ¼ cups swiss cheese, shredded
• 1/3 cup cranberries
• 1/4 cup fresh rosemary
• 1/4 cup fresh thyme

Instructions:

• Pre heat the oven to 350 degrees.
• Cut the bread into 1 ½ inch cubes. If your bread is very fresh, put the cubes on a sheet pan and place in a 200-degree oven while you prep the other ingredients.
• In a skillet over medium-high heat add in the pancetta.
• Add the Coca‑Cola, simmer until reduced to about 2 tbsp.
• In a large bowl, add the eggs and half and half and whisk. Add the cheese, pancetta mixture, cranberries and salt and pepper. Stir to combine.
• Add the bread and stir until thoroughly coated with the custard.
• Grease a 9 x 13 inch casserole and pour the bread and custard mixture in.
• Bake for 40 minutes until golden brown.
• Garnish with rosemary and thyme and serve.