Monte Cristo Egg Bake

Start the night before so this can be baked in the morning

MONTE CRISTO EGG BAKE

source: Teresa Jacobson

Ingredients: 

16 slice sandwich bread, crusts removed
8 slice deli ham
8 slice deli turkey
8 slice cheddar cheese
6 large eggs, beaten
3 cups milk
1/2 tsp onion salt
1/2 tsp dry mustard
2 1/2 cups crushed corn flakes (roughly 6 oz. uncrushed)
1/2 cup melted butter or margarine (butter tastes better)

Directions: 

Spray a 13x9 baking dish with nonstick spray. Arrange a single layer of 8 bread slices in the baking dish. Top each slice with a slice of ham, turkey and cheddar. Cover with remaining 8 bread slices.

In a large bowl, combine the eggs, milk, onion salt, and dry mustard; pour over top of sandwiches in dish. Cover and refrigerate overnight or for at least 8 hours.

The next day, take dish from fridge to warm slightly on counter. Preheat the oven to 350 degrees. Meanwhile, in a large bowl, combine crushed corn flakes and melted butter; mix well. Spread on top of the egg dish. Bake at 350 degrees F. until crisp and golden, about 1 hour. Dust with Powder Sugar and serve with Strawberry Jam.