Evenly spread the bread over casserole dish. Top with ham and cheese.
Mix together eggs, milk, cream, maple syrup, mustard, nutmeg, and salt. Pour over bread and ham. Use your hands to gently push the bread into the egg mixture.
Cover with plastic wrap and refrigerate overnight.
In the morning, preheat the oven to 350. Remove the casserole from the fridge while the oven preheats.
Uncover casserole and bake for 40-45 minutes. Allow to sit for 10 minutes before serving.
Serve with maple syrup if desired.
Gluten-Free Modifications: If you need this to be gluten-free, use your favorite Gluten-Free Bread and be sure your ham is gluten-free as well.Milk/Cream Notes: Feel free to use 1 cup half and half in place of the cream and milk mixture. You can also use all milk or all cream if that is what you have on hand. Bread: Feel free to use whole wheat bread, Italian Bread, French Bread, or Brioche bread in place of Raisin Bread or Cranberry Bread.Baking Immediately: If you do not have time to refrigerate the ham and egg casserole overnight, press down the bread into the custard to "help" it absorbs the egg mixture and then bake for 10 minutes less than directed. Cranberry/Raisin Addition: If you want to have cranberries or raisins in this breakfast casserole without using raisin or cranberry bread, sprinkle raisins or cranberries over the ham and bread and add ½ teaspoon cinnamon to the egg custard.Cooked maple sausage would be great in this casserole in place of ham if desired.