Cornflake Keso Breakfast Strata with Tea-Mustard Drizzle

Preheat oven to 175°C.

Crush corn flakes and digestive biscuits separately.

Slice bread and dip each slice in crushed corn flakes and biscuits mixture.

In a baking dish, layer the cornflake-crusted bread, keso slices, grapes, diced apples, grated carrots, and chopped celery.

Whisk eggs and milk together.

Pour egg mixture over the layered ingredients.

Bake for 45 minutes, or until golden brown and set.

While baking, prepare tea-infused syrup by steeping Lipton tea bags in hot water, then add sugar and simmer until slightly thickened.

Mix mustard with a small amount of water to create a drizzle consistency.

Once the strata is baked, drizzle with tea-infused syrup and mustard dressing.

Serve warm.