Andrea's Brunch

This is the kind of breakfast casserole that earns its spot in the weekend rotation. Assemble it the night before, slide it in the oven the next morning, and sit down to a hot brunch without any real effort.

Buttered bread sandwiches sharp cheddar and thin-sliced ham, layered snugly in the pan. An egg and milk custard with dry mustard gets poured over the top and the whole thing soaks overnight. That resting time is where the magic happens. The bread absorbs the custard completely, turning the layers soft and custardy while the cheese and ham meld together.

The cornflake topping goes on right before baking. Crushed cornflakes tossed in melted butter bake into a golden, shattering crust that contrasts with the soft, savory layers underneath.

Kitchen Tips

• Use the sharpest cheddar you can find. Mild cheddar gets lost once it melts into the custard. You want that bite.
• Butter both sides of the bread. It sounds excessive but it adds richness and helps the bread crisp where it touches the pan edges.
• Don’t skip the overnight soak. The custard needs time to fully saturate the bread. A short soak leaves you with dry spots and uneven texture.
• Cover with foil if the cornflake top is browning too fast. Remove the foil for the last 15 minutes to re-crisp.

Variations

• Swap ham for cooked bacon or crumbled breakfast sausage.
• Use Swiss cheese instead of cheddar for a more mellow, nutty flavor.
• Add a layer of sauteed spinach or diced bell peppers between the bread layers for extra vegetables.