Pancetta and Gruyère Breakfast Casserole

1 tsp dried rosemary

1 tsp dried thyme

2 tb Milk

4 cups cubed, stale challalha bread

1 tb peanut oil

1/2 pound diced panchette

1 or 2 small shallots (optional)

dash of salt

pinch of sugar

1 cup shredded Gruyère

6 eggs

1 cup milk

1/2 cup cream

dash of salt and pepper