Cheese Souffle - cooking recipe

Ingredients

5 slices bread, buttered and crust cut off
3/4 c. grated strong Cheddar
1 tsp. dry mustard
1/4 tsp. Worcestershire
2 c. milk
4 eggs, beaten
1/2 tsp. salt
dash of red pepper

Preparation

Butter bread and cut into cubes.
Make layers of bread and cheese in a 1 1/2-quart casserole.
Mix all other ingredients well and pour over bread and cheese.
Let stand in refrigerator for 1 to 24 hours.
Better if it stands at least overnight.
Place dish in pan of hot water in oven.
Bake 50 minutes at 350\u00b0.