Double-Cheese Ham Souffle

• 16 slices day-old bread, crusts removed and cubed
• 1 pound cubed fully cooked ham
• 2 cups shredded cheddar cheese
• 1 cup shredded Swiss cheese
• 6 large eggs, lightly beaten
• 3 cups 2% milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1/8 teaspoon pepper
• Dash to 1/8 teaspoon cayenne pepper
• 1-1/2 cups finely crushed cornflakes
• 3 tablespoons butter, melted

1. Place half of the bread cubes in a greased 13x9-in. baking dish. Layer with ham, cheeses and remaining bread cubes.
2. In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole.
4. Bake, uncovered, at 375u0b0 for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

bread, ham, cheddar cheese, swiss cheese, eggs, milk, onion powder, ground mustard, pepper, cayenne pepper, cornflakes, butter

Taken from www.tasteofhome.com/recipes/double-cheese-ham-souffle/ (may not work)