14 slices sandwich bread, halved
12-16 ounces ham, bite-sized pieces
10 ounces sharp cheddar, shredded
10 ounces Swiss cheese, shredded
3 cups milk
½ teaspoon onion powder or onion salt
½ teaspoon dry mustard
3 cups cornflakes
¼ cup melted butter
Grease a 9-by-13-inch pan with butter and arrange half the bread in a single layer on the bottom. Sprinkle half the ham over the bread. Combine the cheeses and sprinkle half over the ham. Repeat layers; pan will be very full.
In a medium bowl, whisk together eggs, milk, onion powder and dry mustard. Pour slowly and evenly over layers. Coat cornflakes evenly with melted butter and sprinkle over the top. Cover and refrigerate overnight.
Next day, heat oven to 375 degrees and bake, uncovered 50-60 minutes. Let rest at least 10 minutes before serving.
Serves 10 to 12.
Cook's notes: Bacon or sausage may be substituted for ham. Tater tots may be used in place of bread.