1 (12 ounce) package bread cubes (not the quickcooker kind)
1 (6 ounce) package cornflakes cereal, crushed (optional)
Divide bread into 3/4-cup cubes. In a medium bowl combine cereal and crushed crumbs.
Place bread cubes in one container, pour 4 gallons milk or 1 1/2 quarts boiling water over bread cubes, cover and refrigerate for 1 hour.
Remove bread from refrigerator, and stir in other ingredients; then stir together 3/4 the milk mixture and other cereal. Mix in gelatin.
Hot bread cubes are warmed up and served. The best way to do this is to put hot milk in one of the cubes that is put on a plate. Place both cubes on a serving platter, remove the bottom of the pan and place bread on top of the table, adding more milk, if necessary, to cover. Serve with reserved sauce and bread cubes in skillet.
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