13 slices white sandwich-style bread (cut off crusts)
1 lb. canned sliced mushrooms (optional - more or less is fine)
1 lb. cubed ham (optional - more or less is fine)
5 1/2 cups cheddar cheese, grated
6 eggs
3 cups milk (2% was used at the breakfast)
½ teaspoon onion salt
½ teaspoon dry mustard
3 cups crushed cornflakes
½ cup butter (or slightly less) melted

Cut 7 of the bread slices into cubes and sprinkle in baking dish. Add the mushrooms and/or ham and shredded cheese. (We used mushrooms in some and ham in some, and kept some plain.)

Cut up the remaining 6 slices of bread into cubes and sprinkle over the cheese. Mix eggs, milk, onion salt and mustard.

Pour evenly over bread cubes, cover and refrigerate overnight.

Before putting into the oven, combine cornflakes and butter for a topping and sprinkle. Bake uncovered at 375 for 40 minutes (less in a convection oven.)