Begin by cubing your chosen crusty bread into bite-sized pieces. Grease a 9x13-inch baking dish and evenly distribute the bread cubes along the bottom.

In a large mixing bowl, whisk together 8 large eggs, Dijon mustard, salt, and pepper until smooth and slightly frothy.

Sprinkle the diced ham over the bread cubes, then add a generous layer of cheese. Pour the whisked egg mixture evenly over the layers.

Cover the dish with plastic wrap or aluminum foil and let the casserole soak for at least 15 minutes at room temperature.

Preheat your oven to 350°F (175°C) and bake the casserole for about 40 minutes until golden brown.

Let the casserole cool for 5 to 10 minutes and drizzle raspberry preserves over the top just before serving.