For the strata:

1. In a large pan, melt the butter over medium high heat and add the onion. Cook until the onions are translucent, then add the time and a generous pinch of salt and pepper, and remove from heat.
2. In a large, buttered baking dish, spread half of the bread cubes on the bottom, and top with half of the onion mixture, half of the ham, and half of the cheese. Top with the rest of the bread, and the rest of the onions, ham and cheese and finally a generous handful of minced chives.
3. In a medium mixing bowl, whisk the milk and eggs together, then pour over the strata. Wrap tightly in plastic wrap and then place the strata in the fridge for at least 8 hours, overnight is best.
4. Pre-heat the oven to 375 degrees and bake the strata until golden brown, about 45 minutes. Let stand and serve with the blueberry glaze.

For the blueberry glaze:

1. In a small saucepan, melt the butter over medium heat. Add in the finely minced onion and saute until translucent. Add in the Bonne Maman Wild Blueberry preserves and stir to combine. Cook until the preserves have “melted” and resemble a thick sauce. Remove from heat and sprinkle in a few leaves of thyme, if desired. Drizzle over the breakfast strata and serve immediately.