Cut bread into ½" cubes; place on a baking sheet. Bake bread cubes in a preheated 425° oven until lightly toasted, stirring occasionally (5-7 min.). Remove from oven; set aside to cool. In a large sauté pan over medium heat, cook bacon until crisp (about 5 min.). Add onion and bell pepper; cook for 5 min. more. Remove from heat; drain and discard fat (or reserve for another use). Set bacon-pepper mixture aside to cool slightly. In a medium mixing bowl, whisk together eggs, cream, milk, salt, black pepper, cayenne and nutmeg until well combined; set egg mixture aside. Spray a 2 qt. baking dish with cooking spray. Evenly layer ½ of the bread cubes, ½ of the bacon-pepper mixture, ½ of the goat and fontina cheeses, ½ of the tomatoes and ½ of the herbs; repeat with remaining ingredients. Sprinkle evenly with Parmesan; slowly pour egg mixture evenly over top. Cover dish with waxed paper or foil; lightly weigh paper or foil down with bags of shredded cheese or tortillas to keep the bread submerged. Chill overnight in the refrigerator. In a preheated 350° oven, bake until bubbling, puffy and set in the middle (about 40 min.). Remove from oven; let cool for at least 10 min. before slicing and serving.