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The ingredients are combined a night in advance of cooking.
16 slices sandwich bread, crusts removed
1 pound low-salt ham, cubed
1 pound sharp cheddar cheese, grated
1-1/2 cups Swiss cheese, diced
6 eggs, beaten
3 cups milk
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
3 cups cornflakes, crushed
1/4 cup melted butter
1. Cube bread. Grease 9x13 baking dish. Put 1/2 of the bread cubes in the baking dish, spreading evenly.
2. Add ham and cheeses, spreading evenly atop the bread cubes. Top with remaining bread cubes.
3. Mix eggs with milk. Add mustard and pepper. Mix thoroughly.
4. Pour egg mixture over the bread cubes in the baking dish. Cover with plastic wrap. Refrigerate overnight or until ready to bake the next day.
5. When ready to bake, remove baking dish from refrigerator and remove plastic wrap. Preheat oven to 375 degrees F.
6. Combine corn flakes with melted butter. Sprinkle the cornflake topping on the mixture in the baking dish. Bake at 375 degrees F. for 40 minutes.
Serves 8-10
Jay from
Blairview Bed and Breakfast
Cambridge,Ontario
This recipe was originally published in the first Best of Bridge recipe book
as 'Christmas Morning Wife Saver'. Friends from the 'other' B&B gave the
recipe to me when I opened and I have used it with many variations as one of
my standards.
I often substitute mushrooms and havarti and that's probably my favorite.
I cube the bread and make it in individual remekins.
I don't use the cornflakes and butter as it browns up beautifully and looks
great without the extra work and calories.
My favorite thing about this recipe is you do it the night before!!!!
Joyce
Ivy Cottage
Cozy in historic Fort Langley, BC
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