Butter a 3-quart baking dish; scatter the bread in the dish and set aside. In a large skillet heat the 2 tablespoons butter over medium heat. Add the onions, sugar, and 1/2 teaspoon salt. Cook and stir for 10 minutes. Add thyme and cook for 10 minutes more, stirring occasionally. Onions should be tender and lightly browned. Spoon over bread in dish.

Return the skillet to the heat. Add pancetta slices and cook until lightly browned, but not crisp. Crumble goat cheese over onion mixture and top with pancetta and figs.

In a large mixing bowl whisk the eggs well until blended. Whisk in the olive oil and cream until very well blended. Whisk in Parmesan, 1/2 teaspoon salt, and nutmeg. Pour egg mixture over layers in dish. Cover and chill at least 2 hours or overnight.

Remove baking dish from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350°F. In a small bowl stir together rosemary with just enough olive oil to coat and a pinch of kosher salt. Uncover dish; sprinkle casserole with rosemary mixture and several grinds of black pepper. Bake for 30 to 40 minutes until puffed and golden brown. Remove and cool on a wire rack for 10 minutes before serving. Sprinkle with additional fresh rosemary, if desired.