16 slices bread (day old)
1/2 to 3/4 lb. grated Cheddar cheese
1/2 lb. ham, cut in small pieces
6 eggs, beaten
3 c. milk
1/2 tsp. dry mustard
pinch of salt
2 to 3 c. cornflakes
1/2 c. melted butter

Butter 9 x 13 pan lightly. Cut crust from bread and put half of bread on bottom of pan edge to edge. Use more bread if needed. Mix ham and cheese and spread over top of bread on bottom of pan. Put rest of bread on top of ham and cheese. Mix eggs, salt, milk and mustard and pour slowly over to saturate bread. Cover with foil and refrigerate overnight. Before baking, mix cornflakes and butter. Sprinkle over top and bake for 1 hour at 325°F. If you want a meatless dish, substitute 1 package (10 ounces) cooked frozen broccoli, well drained for ham.