In a 9x13 casserole dish and begin layering. Evenly lay down 6 pieces of bread, top with all of the Honey Ham, 1 cup of shredded cheddar cheese, top with remaining 6 pieces of bread, and remaining 1 cup of cheddar cheese.
In a large bowl combine eggs, milk, grainy Dijon, Worcestershire sauce, salt and pepper. Whisk well to combine.
Pour egg mixture evenly overtop of the bread/cheese/ham in the casserole dish.
Wrap tightly with plastic wrap and refrigerate for up to 24 hours.
The next day:
Preheat oven to 350°F
In a large bowl combine the cornflakes with the butter. Toss well to combine and pour overtop of the casserole.
Bake for 1 hour and 15 minutes remove from oven, top with diced scallions and let rest for 10-15 minutes before serving.
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