Begin by cubing the thick country French bread into bite-sized pieces and placing them in a large mixing bowl.

In a separate mixing bowl, whisk together Pete and Gerry’s organic eggs, milk, a pinch of black pepper, and optional thyme.

Pour the egg mixture over the cubed bread and gently fold it together to ensure all the bread absorbs the liquid.

Preheat your oven to 350°F (175°C). Grease a casserole dish with butter or oil, and spread half of the soaked bread mixture into the bottom.

Prepare a creamy béchamel sauce by melting butter, whisking in flour, and gradually adding milk until thickened. Pour this sauce over the layered bread and ham.

Cover the casserole dish with aluminum foil and bake for 45–50 minutes, then broil for 2-3 minutes to achieve a crispy top.

Let the casserole rest for about 10 minutes, then garnish with fresh thyme and a dash of black pepper before serving.