Easy Cheese Souffle - cooking recipe

Ingredients

6 eggs
3 c. milk
1 tsp. dry mustard
1 pkg. (loaf) Arnold or Pepperidge Farm bread
1 tsp. salt
1 1/2 lb. sharp Cheddar cheese, grated

Preparation

Whip eggs, milk, mustard and salt in blender.
Butter rectangular Pyrex dish.
Lay 8 to 9 slices of bread in bottom. (Fill in any empty spaces with bread so cheese will not contact dish.)
Cover with 1/2 of the cheese.
Lay 8 or 9 more slices of bread on top and spread remaining cheese over.
Pour liquid mix over.
Refrigerate for several hours or overnight.
Can be frozen. Bake 1 1/4 hours in a 350\u00b0 oven.
Serve immediately.