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HAM & EGG BRUNCH LOAF w/ CORNFLAKES Recipe

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This recipe for HAM & EGG BRUNCH LOAF w/ CORNFLAKES, by , is from TIME TO EAT!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy (Mom)

Category:
Category:

Ingredients:  
Ingredients:  
16 slices white bread
Cubed ham
American cheese
6 eggs
3 c. milk

TOPPING:
c. butter, melted
Cornflakes

Directions:
Directions:
Set oven to 350.
Remove crust from bread. In a 9x13 buttered pan, put 8 slices of bread. Add scrap pieces to fill in open spots. Cover bread with ham and cheese. Cover again with slices of bread to make it like a sandwich. In a bowl, beat eggs. Add salt, pepper, and milk. Pour SLOWLY over the bread/ham making sure egg mixtures soaks in. Cover and let stand in the fridge for a minimum of an hour before baking to make sure that milk mixture soaks in. You can even make it the night before, cover and leave it in the fridge overnight. If left overnight in the fridge, remove from fridge the next morning until wait til about room temperature. Bake for one hour or til bubbly. Melt butter and stir in semi-crushed cornflakes. Cover with cornflakes and bake uncovered til cornflakes are crunchy...approximately 10 minutes. Take out and let stand 10 minutes before cutting and serving.

 

 

 

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