16 slices white bread
8 oz. shredded Cheddar cheese
3 c. milk
6 beaten eggs
1 tsp. dry mustard
Dash of salt and pepper

Trim crust off 16 slices of white bread and butter 8 slices. Place buttered side down onto a 9 x 13 inch pan and sprinkle 8 ounces of shredded Cheddar cheese on top; cover with remaining 8 slices of bread (do not butter). Mix 3 cups milk and add 6 beaten eggs, dry mustard, and sprinkle with salt and pepper. Pour mixture over bread (at this point you can place in refrigerator until next day - just be sure to cover with aluminum foil). When ready to bake, sprinkle with corn flake crumbs and then drizzle 1/2 cup of melted butter on top. Bake at 350 degrees for 1 hour.