Step 1

Spray a 9x13 inch casserole dish with cooking spray.

Step 2

Cover the bottom of the baking dish with 8 slices of bread, crusts removed. Every baking dish is different so tearing your bread is necessary to cover the bottom evenly. It is alright if they go up the sides slightly.

Step 3

Evenly sprinkle the cubed ham over the bread to make the next layer.

Step 4

Next, lay out all the slices of cheese in one even layer over the ham until covered.

Step 5

Top the cheese with the remaining 8 slices of bread, essentially making one large sandwich.

Step 6

Next, beat eggs, salt, seasoning salt and pepper together in a bowl.

Step 7

Whisk in the onion powder and milk until thoroughly combined.

Step 8

Pour the egg/ milk mixture over the entire casserole, soaking the layers.

Step 9

Cover the baking dish with foil and place it in the fridge overnight. This gives the bread and other ingredients a chance to soak up the egg/milk mixture and seasonings for several hours. (Plus it means all the heavy lifting is done the day before you plan to serve it!)

Step 10

In the morning, preheat the oven to 350 degrees.

Step 11

Crush the cornflakes slightly and spread them in an even layer over top of the casserole.

Step 12

Melt ½ a cup of butter and pour it over top of the crushed cornflakes.

Step 13

Leave the dish uncovered and bake for 1 hour until golden and bubbly.

Step 14

Let the casserole sit for 10 minutes before serving, it will be piping hot right out of the oven.