Inspired by the classic sweet-and-savory sandwich, this warm, comforting dish is perfect for brunch with family and friends during the holidays.

INGREDIENTS:

4 C. cubed rustic Italian style bread (1” cubes)
4 oz. of ham, diced or cut into bite sized pieces.
1 C. shredded Swiss or Gruyere cheese
5 eggs
1 1/4 C. half & half (or whole milk)
2 Tbs. Dijon mustard
1/2 tsp. garlic powder
1/4 tsp. each salt & pepper
1 jar of Tait Farm Raspberry or Blackberry Jam
Optional: fresh raspberries and/or rosemary sprigs for garnish.

Preheat oven 350°F. Butter or spray a 1 1/2 quart baking dish. Beat together the eggs, half & half, mustard, garlic powder, salt and pepper.
Layer half of the bread cubes in the baking dish. Top with half the ham and cheese. Repeat layering, ending with the cheese. Pour the custard over the top. 
Let sit for 20+ minutes to allow the custard to soak into the bread. Bake for 30 - 40 min. until set and the top is golden brown. Let cool for 10 minutes. 
Gently warm the jam; just until it loosens up.
Serve each portion with a generous dollop of the jam.