16 slices white bread, with crusts removed
16 slices Canadian back bacon or ham
16 slices sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/4 cup onion, minced
1/4 cup green pepper, finely chopped
1 to 2 teaspoons Worcestershire sauce
3 cups whole milk
1 Dash Tabasco (red pepper sauce)
1/4 pound butter
Special K or crushed Corn Flakes
In a 9″ x 13″ buttered, glass baking dish, put 8 pieces of bread. Add pieces to cover dish entirely. Cover bread with slices of back bacon, sliced thin. Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich.
In a bowl, beat eggs, salt and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight.
In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes.
Bake, uncovered, 1 hour at 350° F. Let sit 10 minutes before serving.