Categories: Breakfast 
      Yield: 8 servings 
  
      6    Eggs 
     16 sl Bread 
  1 1/2 c  Shredded cheddar cheese 
     10 sl Ham 
      3 c  Milk 
    1/2 ts Dry mustard 
    1/2 ts Salt 
    1/2 c  Butter 
      1 c  Cornflakes 
  
  "Butter both sides of the 16 slices of bread. Place 8 slices in a 8 x 
  10 pan which is 2" deep.Cover the bread with the sharp cheese and ham 
  slices. Top this with the remaining 8 slices of bread. Mix the eggs, 
  milk, mustard, and salt together. Pour over the casserole and 
  refrigerate overnight. The next morning, combine 1/2 cup butter and 
  the cornflakes, and put on top of the casserole. Bake for 1 hour at 
  350F.