Egg Souffle - cooking recipe

Ingredients

8 slices stale bread (with crusts cut off)
2/3 lb. Old English cheese
8 beaten eggs
1 tsp. salt
4 c. milk
pepper to taste
pimento and green pepper (optional)

Preparation

Cube stale bread.
Cube Old English cheese.
Bake 1 hour at 350\u00b0.
Serve warm with warm sauce of 1 can cream of mushroom soup and 1/2 cup sour cream.