Butter and flour desired oven proof dish. (remember to use gluten free flour for gluten free) Spread the bread with butter, on both sides, cut in triangles and lay overlapping in the greased dish. Top with the gammon, spring onions, mushrooms and peas. Whisk the eggs, cream, half of the cheese, thyme and parsley. Pour half of the mixture over the bread and allow soaking for minimum of 30 minutes. Pour over the remaining mixture, dot with the ricotta and the rest of the cheese. Bake in a moderate oven, bain-marie for approximately 20 minutes.
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