Andrea's Brunch
Yield
8 servingsPrep
15 minCook
1 hrsReady
7 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | slices |
white bread
|
|
| 8 | slices |
cheddar cheese, very old, sharp
|
|
| 8 | each |
ham
slices, thin |
*
|
| 6 | large |
eggs
|
|
| 3 | cups |
milk
|
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
corn flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | slices |
white bread
|
|
| 8 | slices |
cheddar cheese, very old, sharp
|
|
| 8 | each |
ham
slices, thin |
*
|
| 6 | large |
eggs
|
|
| 7.1E+2 | ml |
milk
|
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
corn flakes
|
|
Directions
Butter both sides of 16 slices of bread. Place 8 slices in a 8x10 inch pan 2 inches deep.
Cover bread with sharp cheese and a slice of ham on each piece of bread.
Top with the remaining 8 slices of bread.
Mix together all the rest of the ingredients except melted butter Pour over casserole and refrigerate overnight. Before baking, mix the melted butter and cornflakes. Spread evenly over casserole. Bake at 350℉ (180℃) F for 1 hour.
