Spray a large skillet with nonstick spray. Cook prosciutto over medium heat until crisp. Remove one-third of the prociutto; cover and chill until ready to serve. Add shallot to remaining prosciutto; cook and stir 1 to 2 minutes or until shallot is softened. Add pears; cook and stir 2 minutes more or just until pears are softened. Remove from heat. Stir in honey and thyme; cool slightly.
Line a 3 1/2- or 4-qt. slow cooker with a disposable slow cooker liner; coat liner with cooking spray. Place half of the bread cubes in prepared cooker. Top with half of the pear mixture and cheese. Repeat layers. In a medium bowl combine remaining ingredients; pour over mixture in cooker. Press bread down lightly to moisten. Cover and chill 2 to 24 hours.
Cover and cook on low 3 hours or until a knife comes out clean, giving crockery liner a half-turn halfway through, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, 30 minutes.
Reheat reserved prosciutto. Drizzle strata with additional honey and sprinkle with prosciutto and additional thyme.