cheese then bell pepper over the bread. Layer the rest of the pan with bread, buttered side down. Beat the eggs with milk and salt; pour over bread. Cover with aluminum foil and refrigerate overnight. Remove from refrigerator and let stand 1 hour. Crush the cornflakes and sprinkle over the top. Melt the butter and pour over the cornflakes. Bake at 350 degrees for 60 minutes. Randy Rigg