16 slices Pepperidge Farm bread
1 lb. shaved ham
1 lb. sharp cheese
4 eggs
3 c. milk
1 tbsp. dry mustard
Dash of salt
1/2 c. melted butter

Mix in blender eggs, milk, dry mustard and salt.

Cut crusts off bread before cubing it. Layer bread cubes, ham and cheese in 9x12 inch buttered pyrex dish. Layer again. Pour milk mixture over layers. Top with 1/2 cup melted butter. Refrigerate overnight and bake 1 hour in 325 degree oven. Serves 12. May be frozen before baking.