Preheat oven to 350 degrees. Coat a 9 x 13 inch baking dish with non-stick spray.
In a large skillet over medium heat, saute 2 tablespoons of the butter and apples together until softened slightly.
Add brown sugar, ginger, cloves, and 1/2 teaspoon cinnamon.
Saute for 1-3 minutes until sugar caramelizes and coats apples. Let cool.
Layer 1/2 bread slices into an even layer on bottom of prepared pan.
Cover evenly with ham, sliced Brie, and cover with apple mixture. Top apples evenly with remaining bread slices, completely covering the filling.
In a large mixing bowl, combine eggs, half and half, granulated sugar, and remaining 1/2 teaspoon cinnamon.
Whisk well and pour over bread. Cover and refrigerate for at least 1 hour (and up to overnight).
Sprinkle top with turbinado sugar and dot with remaining tablespoon butter. Bake uncovered for 45 minutes until puffed and golden brown. Let cool 5 minutes.
Slice into squares and serve warm with honey-blackberry sauce (recipe follows). Serves 6-8.
In a small sauce pan over medium-high heat, reduce blackberry wine with honey until half its volume.
Add half the fresh blackberries and continue to simmer until fruit gets very soft.
Crush blackberries with back of a spoon. Simmer until thick. Remove from heat and add remaining whole berries.
Serve warm over French toast.