Cheese Souffle - cooking recipe

Ingredients

1/2 lb. sharp cheese (Provolone), grated
4 eggs
2 2/3 c. milk
1/4 c. butter, melted
1/2 tsp. dry mustard
paprika
salt and pepper to taste
12 slices bread, cut in 1-inch pieces

Preparation

Beat eggs, butter, milk and spices.
Alternate bread and cheese in a floured 2-quart dish.
Pour egg mixture over all and refrigerate overnight.
Bake at 350\u00b0 for 1 hour.