20 slices thin Pepperidge Farm bread (strips)
3 c. cubed ham
10 oz. Vermont Cheddar cheese, grated
10 oz. baby Swiss cheese, grated
8 eggs
3 c. milk
1/2 tsp. onion salt
1/2 tbsp. dry mustard

Arrange 1/2 of bread in 9 x 13 inch pan. Sprinkle with 1/2 the ham, Swiss and Cheddar. Combine eggs, milk and seasoning and pour 1/2 egg mixture over the above. Repeat. Refrigerate overnight. Bake uncovered for 1 hour at 350 degrees.