Take out your 9 X 13" oven-proof pan. Spread half of the bread cubes in the bottom. Toss in the ham, broccoli, provolone, pepper, onion and spice mix.
Top with the rest of the bread cubes.
In a bowl, use your whisk to beat up the eggs and mix in the crème fraîche. The crème fraîche will stay a bit lumpy. That's fine. Just mix the eggs like you would for scrambling. Add the milk and stir it around with your whisk until that's mixed in too. Grate pepper to your taste into the mixture. Now pour it over the strata.
You need to cover this and leave it in the refrigerator for at least 2 hours. The mixture has to soak into the bread. You can leave it as long as 24 hours before you bake it.
Bake it at 325 degrees, uncovered, for 60 minutes. Stick an instant-read thermometer in to make sure it's at least 170 degrees. If in doubt at all, do check the temperature. You do not want to mess with eggs and risk food poisoning.
Let stand on the counter for 10 minutes. During this time heat your spaghetti sauce.
Enjoy. Cheers! Zola