• 1 pack Turano French Rolls, cubed
• 2 cups diced cooked ham
• 2 cups Gruyère cheese, grated
• 1 cup Fontina cheese, grated
• 6 large Eggs
• 1 cup whole milk
• ½ cup Heavy cream
• 2 tablespoons Dijon mustard
• 4 Garlic cloves, minced
• 1 tablespoon, Fresh thyme, minced
• Salt and pepper to taste

① Prep the bread: Cut Turano French Rolls into cubes and set aside.
② Make the custard: In a bowl, whisk together eggs, milk, cream, Dijon mustard, garlic, thyme, salt, and pepper.
③ Assemble: In a greased baking dish, layer half of the bread cubes, half of the ham, and half of the Gruyère cheese. Repeat layers. Pour custard over the top, pressing gently so bread absorbs the liquid. Add ④ Fontina cheese to the top.
⑤ Refrigerate (optional but recommended): Cover and refrigerate for 3 hours or overnight for best texture.
⑥ Bake: Preheat oven to 325°F (163°C). Bake uncovered for 45–50 minutes, or until the top is golden and custard is set. Let cool 5–10 minutes before serving.