Overnight Italian Breakfast Egg Bake

Name: Overnight Italian Breakfast Egg Bake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European, Mediterranean, Italian
Ingredients: 1 loaf of sourdough bread; 4 oz. pancetta (diced into ½” pieces, divided (I buy it at Trader Joe's diced)); ½ lb. ground Italian or breakfast sausage (bulk or removed from casings); 9 eggs (divided); 2 cups milk; ½ cup half and half; 1 tsp. kosher salt (divided); ½ tsp. ground black pepper (divided); 8 oz. whole milk Ricotta cheese (can use part-skim); ½ cup fresh grated Parmesan cheese; ¾ cup fontina cheese (grated); ¾ cup sharp cheddar (grated (or any other sharp flavored cheese)); ¼ cup fresh basil leaves (minced - from approximately 6-8 large leaves)