Egg Souffle - cooking recipe

Ingredients

14 slices bread
1 1/2 sticks butter
3/4 lb. Velveeta
8 eggs
2 2/3 c. milk

Preparation

Remove crusts from bread and cube.
Place in greased 9 x 13-inch pan.
Melt cheese with butter.
Pour evenly over bread. Beat eggs with milk.
Pour over cheese mixture and refrigerate. Bake 45 minutes to 1 hour at 300\u00b0.