12 slices white bread, remove crust
1 can (12 oz.) corn, drained
1 can (7 oz.) green chili peppers
2 c. grated Jack cheese
6 eggs, slightly beaten
3 c. milk
1 tsp. salt

Butter bread and dice. Arrange half the bread buttered side down in buttered casserole. Cover with half the corn, seeded chili peppers cut in strips and half the cheese. Repeat layers. Combine eggs with milk and salt. Pour over cheese and bread. Refrigerate 4 hours or overnight. Bake at 350 degrees for 40 to 50 minutes or until puffy and brown.