10 slices rye bread, cut in cubes
1 1/2 lb. corned beef, chipped
10 oz. Swiss cheese, shredded
6 eggs
3 c. milk
1/4 tsp. pepper

Grease the bottom of a 9 x 13 inch pan. Spread bread cubes over the bottom, then the corned beef over bread, then the shredded cheese on top. In a bowl beat eggs, milk and pepper. Pour over the mixture in the pan. Cover with foil and refrigerate overnight. Next day, bake at 350 degrees, covered for 45 minutes, then 10 to 15 minutes, uncovered.