16 slices white sandwich bread
2 lb. ham
2 c. shredded cheddar cheese
5 eggs
3 c. hom. milk
1/4 tsp. dry mustard
Buttered cornflakes

Butter 6 slices bread on both sides, cut off crust. Place on bottom of 10 x 13 inch pan. Chop ham finely, place over slices. Place cheese over ham. (Use half of ham and cheese for this layer.) Butter 8 more slices of bread. Place rest of ham and cheese over them.

Beat eggs, mix with the milk and mustard; pour over top. Cover and refrigerate 1-2 days. When ready to bake, cover with buttered cornflakes and bake 40-45 minutes in 350 degree oven. Serves 12.