12 slices white bread, crusts removed
3/4 lb. sharp American cheese, grated
1 pkg. frozen broccoli, chopped and cooked
3 c. cubed ham
6 eggs, slightly beaten
3 1/2 c. milk
2 tbsp. instant onion mix (Lipton's Onion Soup)
1 tsp. salt
1/4 tsp. dry mustard

Cut 12 doughnuts and holes from bread. Set aside. Fit remaining scraps of bread into a 13x9x2 baking dish. Place half of cheese over bread. Add layer of broccoli and a layer of ham. Arrange bread doughnuts and holes on top.

Combine eggs, milk, onions, salt and mustard. Pour over all. Cover and refrigerate at least 6 hours or overnight. Take out of refrigerator 1 hour or so before baking. Bake uncovered at 325 degrees 50 minutes.

Sprinkle rest of cheese on top. Bake 5 to 10 minutes longer until lightly browned. Let stand 10 minutes to firm. Cut in squares and serve. 12 servings. I serve this for a holiday brunch with brandied fruit, warm muffins.