Country Brunch Shelly Sauvola

16 slices firm white bread 2 ½ cups cooked, cubed ham, about 1 lb.

16 ounces cheddar cheese, shredded 16 oz. Mozzarella cheese, shredded

6 eggs 3 cups whole milk

½ tsp. Dry mustard 1/8 to 1/4 tsp. Onion powder

Topping

3 cups crushed corn flakes ½ cup butter melted

Trim crusts from bread; cut slices in half. Grease a 13" x 9" x 2" baking pan and layer as follows: Cover bottom of pan with one half of bread, one half of ham and one half of each of the cheeses. Repeat layers. Combine eggs, milk and seasonings. Pour over layers; refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine topping ingredients; sprinkle over casserole. Bake at 375 for 45 minutes (cover loosely with foil to prevent top from over-browning.) Let stand 10-15 minutes before cutting into squares. Yield 12-15 servings.