12-14 oz. ham
12-14 oz. Swiss cheese
3 c. milk
6 eggs (I use jumbo)
12-16 slices white bread, crusts removed (save for other uses)
2 tbsp. grated onion (I use a little more)
1 tbsp. French's mustard
Salt and pepper (couple of shakes)

Pam 9x13 inch baking dish. Bake 45 minutes at 350 degrees.

After removing bread crusts, butter (butter) each side of bread. I line them up on waxed paper to save the mess. Line bottom of pan with bread.

Alternate layers of ham and cheese and top with remaining bread.

Mix well liquid, eggs (well beaten) and seasonings and pour over all in pan. Be sure your pan is quite deep so it won't overflow.

Refrigerate overnight.

This is really a wonderful dish. A kindergarten teacher at Palmetto gave it to me about 15-20 years ago. It became a tradition at our house (when family members were all in this area--still use it) for Christmas morning breakfast or brunch. We love it!

(When using jumbo eggs and beating well, the mixture swells up (browns lightly) and texture is almost like a souffle. Use teflon spatula or pancake turner to cut and remove portions.