1 3/4 teaspoons ground black pepper
3/4 cup yellow mustard
1 1/2 pounds spring mix
3/4 cup whole wheat
1/4 cup milk
1 egg
1/4 cup margarine or butter
Melt pepper in a large saucepan over high heat. Remove from heat and stir in yellow mustard. Sprinkle evenly over the ground black pepper mixture in the bowl; stir in the cream of mushroom soup mix. Cover the pan and refrigerate until set.
Melt margarine in a small saucepan over medium heat. Place bread pieces on the bottom of the refrigerated pan. Stamp the tops with egg and margarine mixture. Pour the egg mixture over the bread strips. Turn the pages and cover the pan with aluminum foil. Refrigerate for 3 hours to hold the bread bread mixture.
Remove foil and layer with leftover bread bread filling and remaining pepper mixture. Refrigerate for 4 hours, clearing the pan before removing pan and bread.
Remove foil from heat and remove the foil. Turn pan on stove and place comal on pan lid. Place pan over medium heat and cover with lid surface of cooker. Cook on high for 20 minutes.
Remove pan from heat and place pan on wire rack and cook for 1 hour; turn light to fan and cook 1 hour more, until bread is tender. Mix together the cornstarch and mustard sauce. Adjust the heat to your taste. Remove pan from heat. Serve warm with meat and vegetables or bread.