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1. Coat two 13 x 9 x 2-inch casserole pans with a non-stick spray.
2. Line dish with bread slices, cut to fit.
3. Arrange remaining bread, ham and cheese. (the bread should be stacked like a sandwich).
4. Set aside.
5. Combine dry mustard, salt, milk and eggs, milk, salt, and mix well.
6. Pour mixture over bread. Cover and let stand overnight in refrigerator.
7. In the morning remove the dish from the refrigerator and let it stand for 30 minutes.
8. Sprinkle with the crushed corn flakes.
9. Drizzle with butter.
10. Pre-heat oven to 350.
11. Bake for 45 to 50 minutes.
12. Let stand for approximately five minutes before cutting.
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