Egg bake with crunch

Egg Bake Crunch

8 slices of bread, crusts removed and cubed

1 1/2 cups cubed ham (I used deli sliced ham)

6 to 8 slices of Velveeta or Kraft singles (Velveeta works best)

Put cubed bread in 9 x 13 inch pan. Top with ham and cheese.

Mix in another bowl:

3 cups milk

8 eggs 

1 tsp. dry mustard

Pour over bread in pan.

Corn flake topping:

2 cups slightly crushed corn flakes

1/3 cup of melted butter

Cover with foil and refrigerate over night. Uncover and top with corn flake  topping, place in 350º oven and bake for 50 to 60 minutes.  Check at 40 minutes with knife, if knife comes out clean it's done. Let sit for 5 minutes, serve and enjoy.

***I like to set the casserole dish out for about half an hour before placing in hot oven.