Ingredients
Casserole
- 1 loaf thin white Pepperidge Farm bread, crusts removed
- ¼–½ lb sliced thin baked or boiled ham (no fat)
- ¼–½ lb Swiss cheese, sliced thin
- 10 oz pkg frozen thawed vegetables, drained (optional)
- Butter (for pan)
Egg Mixture
- 3 cups milk
- 6 beaten eggs
- ½ tsp regular mustard
- ½ tsp salt
- Chopped chives (optional)
Topping
- 2 cups cornflakes
- ½ cup melted butter
Directions
- Butter a 13×9 oblong baking pan.
- Layer 8 slices of bread (crusts trimmed) on the bottom.
- Layer ham, then Swiss cheese, then vegetables (if using), then remaining bread slices.
- Mix together milk, beaten eggs, mustard, salt, and chives. Pour over the bread layers.
- Refrigerate overnight.
- When ready to bake: mix cornflakes with melted butter and sprinkle over the top.
- Preheat oven to 350°F. Bake covered for ½ hour, then uncovered for ½ hour.
- Check center — done when a knife comes out clean.
Note: This is the perfect make-ahead brunch dish. Prepare it the night before a holiday morning and it goes straight from fridge to oven.