The Bottom Less Pit

Preheat the oven to 350 degrees Fahrenheit and spread parchment paper over a large baking sheet. Cut the bread into cubes and toast in the oven for 7-10 minutes. Allow to cool before adding to a large mixing bowl.
In a small mixing bowl, whisk together the eggs, half and half, and 2 tablespoons of dijon mustard. Pour over toasted bread. Use a spoon to submerge each piece of the bread in the mixture. Then, allow to sit for 10 minutes in the refrigerator.
While the bread is soaking, grease a 9"x13" baking dish. Add half the bread and stir in 1/4 cup of the ham. Use a spoon to carefully distribute.
Combine the two cheeses in a mixing bowl and sprinkle 1/2 cup of the cheese blend over the top. Add the rest of the bread and remaining liquid on top. Finish with the rest of the ham and one more cup of the cheese blend.
Bake for 30 minutes, or until crispy and golden. The cheese should be melted and the sides of the bake should be crispy but not burnt. If it starts to burn, cover with foil.
While the bake is in the oven, its time to make the béchamel. Add the butter to a medium pot and melt over medium-high heat. Once melted, reduce the heat to medium and whisk in the flour. It should begin to thicken.
As you continue to whisk, slowly pour in the milk. At this point, the béchamel should thicken up enough where it coats the back of the spoon.
Once all of the milk is incorporated and the béchamel has thickened to the desired consistency, whisk in the remaining dijon mustard and the seasonings.
Then, remove form heat. Pour over the bake and top with the remaining cheese blend. Bake for 10 more minutes before boiling on high for 2 minutes. Keep a close eye on it during this time as it can quickly burn.
Remove from the oven and allow to cool for 10 minutes before slicing. Serve warm and enjoy!