Andie's Brunch

This is the brunch recipe that earns you compliments while you’re still in your pajamas. Assemble it the night before, slide it into the refrigerator, and all you have to do the next morning is add the cornflake topping and bake.

Layers of buttered bread sandwich slices of ham and sharp shredded cheddar. An egg and milk custard seasoned with dry mustard and salt gets poured over the whole thing, and then it soaks overnight. That long soak is what makes the texture so custardy and rich inside, with no dry or tough spots.

The cornflake topping is the finishing touch you didn’t know you needed. Mixed with butter and scattered over the top, the flakes toast in the oven while everything else sets, giving you a crackling, golden crust over the soft, eggy interior underneath.

Bake for an hour and it comes out puffed and golden. Feeds eight with minimal morning effort.

Pro Tips

• Don’t skip the overnight soak. A minimum of 8 hours gives the bread time to fully absorb the custard.
• Use sharp cheddar, not mild. The sharper the cheese, the more flavor comes through after an hour of baking.
• Add the cornflake topping just before baking, not the night before, or they’ll go soggy.
• Cover with foil for the first 30 minutes, then uncover for the last 30 to crisp the topping.

Variations

• Vegetarian: Omit the ham and add sauteed mushrooms and spinach between the bread layers.
• Spicy: Add a few dashes of hot sauce to the egg mixture and use pepper jack in place of cheddar.