Jeffres Brunch Souffle

Jeffres Brunch Souffle from Cindy & Judy

(Cindy makes half in a square pan - use 9 x 13 iv making whole recipe)
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8  slices Sourdough bread, crusts removed
1 lb ham, cubed
1 lb grated Cheddar cheese
8 eggs
2 c. milk
1 c. half & half
1/2 tsp. dry mustard
1/2 tsp onion powder
1/2 tsp. salt
Corn flakes – ¾ bag crushed for ½ recipe
1/4 lb. butter

In a 9x13 inch butter glass baking dish, put 8 slices of bread. Add enough pieces to cover entirely. Cover bread ½ ham ½ cheese on top of meat.
Beat eggs with rest of ingredients. Pour ½ of mixture over.  Repeat.  Refrigerate overnight.  Sprinkle with crushed cornflakes the next morning.  Drizzle with melted butter.
Bake uncovered for 1 hour at 350 degrees and center has set.  
To serve: Let stand for 10 minutes. Cut into squares and serve with fresh fruit.