Cook the pancetta in a small pan over medium-high heat until crispy, set aside.
In a 9x9-inch baking dish or smaller casserole dish, layer half of the cubed bread, basil, sundried tomatoes, cooked pancetta, and parmesan to cover the bottom of the pan. Then repeat the layer.
In a mixing bowl or large measuring cup, beat together the eggs, milk, garlic pasta, italian seasonings, salt, and pepper. Pour over the top of the bread layers.
Cover with aluminum foil and refrigerator for at least 2 hours, preferably overnight.
Bake covered with aluminum foil at 350 degrees F for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes.
Remove and garnish with fresh parsley, let sit for 10 minutes before slicing and serving.
Bacon or crumbled italian sausage can be used instead of pancetta, just make sure to cook it before adding it to the casserole.
If you like your breakfast casseroles cheesy, go ahead and add a ½ cup of mozzarella to the mix.
If you do not have garlic paste, you can use minced garlic but I would cook it during the last minute of cooking the pancetta. You can also use a ½ teaspoon of garlic powder.
French bread can be used if you can’t find Italian bread. Traditional sandwich bread is too soft and won’t soak up the egg mixture like it’s supposed to.