Country Brunch

(Missy Hogenmiller)

Note:  If Missy anticipates having any leftovers, she does not put the cornflake topping on as it gets soggy in reheating.  This recipe needs to be refrigerated overnight before baking.

16 slices firm white bread (Italian or French)
1 lb. cooked ham, cubed
8-oz. shredded Cheddar Cheese
8-oz. shredded Mozzarella Cheese
1/2 onion, diced
1/2 green pepper, diced
6 large eggs
3 cups half and half
1/2 teaspoon dry mustard

3 cups uncrushed cornflakes
1/2 cup butter, melted

Trim crust from bread.  Cut slices in half.  Grease a 13x9x2-inch baking pan and layer as follows:  Cover bottom of pan with half of bread, half of ham, half of each of the cheeses and 1/2 of onion and green pepper.  Repeat layer.  Combine eggs, half and half and mustard.  Pour over layers.  Refrigerate overnight.  Remove from refrigerator 30 minutes before baking.  For Topping:  Combine cornflakes and butter.  Sprinkle over casserole.  Cover loosely with foil and bake at 375 degrees for one hour.  Let stand 10 to 15 minutes before cutting.  Serves 12 to 15.