Preheat oven to 350 degress.
Butter eight 6-8 ounce ramekins.
In a large bowl, tear sliced bread into 1" pieces.
Chop rosemary leaves finely and sprinkle over bread.
Over this, crumble cheeses. Toss gently with slotted spoon.
In medium bowl whisk together eggs, half and half, and spices. Mix well.
Pour egg mixture into bowl with bread/cheese mixture and combine well by gently mixing with large slotted spoon.
Using a ladle, divide mixture evenly among ramekins filling 3/4 full. Put on baking sheet and into oven. Bake in middle of oven until puffed and golden, about 25-35 minutes. They will puff and turn golden brown in the last 5-10 minutes. Remove from oven and let rest 5 minutes. Remove from ramekins with flexible spatula and place on plates.
Drizzle with creme fraiche over individual casseroles, sprinkle with paprika and top with extra sprigs of rosemary. Serve with bacon strips and broiled tomato. (Optional)