Egg Souffle - cooking recipe

Ingredients

6 eggs
4 c. milk
1 tsp. salt
1/4 tsp. dry mustard
9 slices bread, buttered, crusts removed and cubed
1/2 stick Cracker Barrel cheese, grated
cubed pan, mushrooms (optional)

Preparation

Mix egg and milk; add salt and dry mustard.
Butter bread, remove crusts and cube.
Toss together with cheese.
Place bread and cheese in 9 x 13-inch greased pan.
Pour egg-milk mixture over.
Let stand overnight.
Bake at 350\u00b0 for 1 hour.