Step 1

Dice the bread into bite-sized pieces Lightly oil a medium oven dish (approx 8x6in/20x15cm) and spread half the bread over the bottom (it should be roughly half full, if anything a little less).

Step 2

Saute the pancetta in a small skillet/frying pan for a couple minutes so that it releases some fat and just starts to crisp. Add the arugula and stir so that it wilts down then remove from the heat.

Step 3

Put half of the pancetta-arugula mixture over the bread in the dish, then top with half of the cherries, so all covers evenly.

Step 4

Grate the cheese and put roughly half on top of the dish. Top with the remaining chunks of bread followed by the rest of the pancetta-arugula mix, cherries and cheese.

Step 5

Beat the eggs and milk in a bowl or jug and carefully pour over the bake. Cover and refrigerate overnight.

Step 6

Preheat oven to 350F/190C. Remove the bake from the fridge to come to room temperature while the oven is coming to temperature.

Step 7

Bake for approx 45min until lightly browned on the top and set inside. While it's best enjoyed at the time, you can eat leftover cold or gently reheated.