Slice the bread into approximately one centimetre thick slices.
In a bowl, beat the eggs with the milk. Add salt and pepper to taste.
Place the bread slices in the previously buttered oven pan, pour the egg and milk mixture over them.
Thinly slice Fontina PDO, removing the rind, and place them between the bread slices.
Bake in a preheated oven at 190°C for 25 minutes.
Garnish with ground pepper.