16 slices English muffin bread or firmer white bread
3 to 4 tablespoons softened butter
2 cups shredded cheddar cheese
2 cups shredded Swiss cheese
1/2 pound thinly sliced ham
3 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 1/2 cups crushed cornflakes
Spray a 9 x 13 inch pan with cooking spray. Butter about 8 pieces of bread. Cover bottom the pan with a layer of buttered bread, butter side up. Cover bread with cheddar cheese. Top each piece of bread with some ham. Sprinkle Swiss cheese on top.
Top each sandwich with another layer of bread, butter side up. In a large bowl, whisk together eggs, milk, salt and dry mustard. Pour egg mixture over the sandwiches. Refrigerate for 8 hours, or up to overnight. Before baking sprinkle crushed cornflakes on the top of casserole. Bake loosely covered in foil in a preheated 350 degree oven for 45 to 50 minutes.
Uncover and bake another 10 to 15 minutes or until it's golden on top. Let rest 5 to 10 minutes before slicing into squares.
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