2 cups grated Gruyere cheese
2 tbsp chopped chives
1 tsp roughly chopped fresh thyme leaves
1 tbsp Dijon mustard
¼ cup beer
1 clove garlic, grated
1 cup pouring cream or milk
8-10 slices stale bread, buttered
1 stale baguette, sliced and buttered
8-10 slices champagne ham
8-10 slices mortadella or Polish sausage
6 slices Primo chilli bacon
Salt and pepper
In a bowl, mix together the chives, thyme, Dijon, beer, garlic, eggs and cream. Whisk well until all combined. Season with salt and pepper.
Place the bread, buttered side up, in the base of a rectangular baking dish. Cover with a layer of ham, then mortadella, then bacon. Sprinkle over half the grated cheese and pour over half the egg mixture. Top with remaining baguette slices, overlapping slightly. Pour over the remaining egg mixture and leave for at least 1 hour in the fridge for the bread to soak everything up.
Preheat the oven to 180°C.
Remove from the fridge and sprinkle the remaining cheese over the top. Place in the oven to bake for 35-40 minutes.