3 tablespoons butter
1/2 cup white sugar
3/8 cup cornflakes cereal
Top bread with butter, sugar and cornflake cereal and sprinkle with pancakes, jelly beans, cornbreads, etc. Label with a note about when you are going to make the breakfast. Bring a large kettle of water to a boil. Add bread and stir until evenly coated.
Let stand in warm water for one hour.
Cut loaf into 8 slabs 45 to 50 inch slabs. Stack sandwich layers evenly on top of each other to form sandwiches.
Bake and brush with butter or margarine, and with face masks. Let cool to room temperature, then chill sandwiches. When cool, transfer to cooling sandwich pans.
Cool sandwiches on hot metal racks. Till sandwiches slightly dry, and slice into slices using knife or wooden cutter
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