In a large mixing bowl, combine six large eggs, one cup of half and half, two tablespoons of Dijon mustard, a pinch of nutmeg, and salt and pepper to taste. Whisk vigorously until smooth.

Add approximately four cups of cubed French bread to the egg mixture and gently fold until coated. Allow to absorb flavors for about five minutes.

Fold in two cups of diced ham and one cup of shredded Swiss cheese into the mixture, ensuring even distribution.

Lightly spray an 8x8-inch baking dish with non-stick spray. Pour in the mixture and spread evenly.

Sprinkle the remaining cup of shredded Swiss cheese on top.

Preheat your oven to 350°F and bake for approximately 40 minutes or until golden brown and puffed.

Let the casserole rest for about 2 minutes before slicing. Garnish with powdered sugar and raspberry preserves if desired.