Description
This simple dish can be made the night before and then popped in the oven for brunch. It’s packed with cheese goodness and topped with a crunchy cornflake crust.
Ingredients
- 16 slices white bread, with crusts trimmed
- 8 ounces shredded Cheddar cheese
- 1 ½ cups shredded Swiss cheese, divided
- 7 eggs
- 3 cups milk
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
- 3 cups cornflakes cereal
- ¼ cup margarine, melted
Instructions
- Lightly butter a 9×13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes
- reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
- Mix the eggs
- milk
- onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
- The next morning
- preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
- Bake in preheated oven for 30 minutes covered
- then uncover and bake for an additional 15 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 14 hrs 20 mins
Servings: 8