Step 1

Butter a 9x13 inch casserole dish. Set aside.

Step 2

In a large bowl, whisk together the eggs, milk, cream, mustard, garlic, thyme, salt, and black pepper.

Step 3

Cut or tear the bread into 1-inch (2½cm) pieces and toss onto the custard.

Step 4

Let this mixture sit for at least 30 minutes, or until the bread has absorbed all or most of the liquid. (You can make this dish up in advance and hold it in the fridge for hours until ready to bake)

Step 5

While the bread is soaking, combine the grated cheese and ham in a small bowl.

Step 6

Once the bread is ready, preheat your oven to 375°F (190°C).

Step 7

Place half of the bread in the prepared casserole dish. Layer with half of the cheese mixture.

Step 8

Top with the remaining bread and any collected liquid and then sprinkle with the remaining cheese mixture.

Step 9

Bake for 50-60 minutes, until the pudding, is puffed and golden and is pulled away from the sides slightly. Serve warm or at room temperature.

Step 10

Store leftovers well covered in the refrigerator for up to 2 days. Reheat in the microwave or in a 225°F (110°C) oven until warmed through.