EGG BAKE - with Corn Flake topping

-Butter 9x13 pan.
-Cut crusts from 6-8 slices bread and put on bottom of pan.
-Layer with 2 cups cubed ham and 2 cups cubed American cheese.
-Cover with another 6-8 slices bread.
-Beat 6 eggs, 3 cups milk, 1/2 ts. salt, 1/2 ts. dry mustard; pour over top of bread layer.

-Refrigerate overnight.

-Remove from refrigerator 1 1/2 hours before baking; top with 2 cups crushed cornflakes mixed with 1/2 cup melted butter.

-Bake uncovered at 350 for 1 hour. Let set a few minutes before cutting for serving.