Preheat the oven to fan assisted 140C / 160C / 325 F / gas 3.

Mix together the eggs, egg yolks, salt and pepper, then pour in the milk and cream, mixing together well, but don't whisk.

Remove the crusts from the bread, cutting each slice into strips

Mix together the cheese and ham in a separate bowl.

Grease the muffin moulds well with salted butter.

Start to layer the moulds with first a couple of strips of bread, then the ham and cheese mix until each mould is 3/4 full.

Then top each mould with the egg custard mixture (from step two) and leave to soak for 10 minutes, so the bread absorbs the mixture.

Sprinkle with parmesan cheese.

Bake for 40 minutes, then remove from the oven and allow them to set at room temperature for about 30 minutes.

Pairs well with horseradish cream and a Tassimo Costa Latte.