1. Preheat oven to 325 degrees F.
2. Spray 8-inch pan with nonstick cooking spray or wipe lightly with oil. Arrange the bread and garlic on the pan, scattering the garlic throughout.
3. In a bowl, whisk together the eggs, thyme, salt, pepper and half and half until the eggs are fully incorporated. Pour over the bread and let it soak for at least 20 minutes before baking.
4. Push the bread down into the custard and bake for 40 minutes. Check for doneness. It should appear a little creamy, but not runny. Serve hot and enjoy.
Note: This dish can be made up to two days in advance, refrigerated and reheated when ready to eat.
Chef Tip: For a quick roasted garlic hack, put the peeled cloves in an ovenproof crock and drizzle with a little olive oil. Mix to coat. Cover snugly with plastic wrap and microwave for 2 minutes. Test for doneness: they should be soft and squishable. Cook longer if needed in 20-second intervals.