10 slices rye bread, quartered
1 lb. corned beef, cut in half
2 1/2 c. shredded Swiss cheese
6 eggs, beaten
3 c. milk
1 tsp. pepper

Mix eggs, milk and pepper. In greased pan layer first the bread, corned beef, then cheese. Pour liquid mixture; cover and let it set in the refrigerator for 24 hours. Next day, bake at 350 degrees for 45 minutes. Serve hot.