Cheese Souffle - cooking recipe

Ingredients

3 eggs, beaten
2 c. milk
1/2 tsp. Worcestershire
1/2 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. cayenne pepper
7 slices white bread
1/2 c. butter, melted
8 oz. sharp Cheddar cheese, grated

Preparation

Blend eggs, milk and seasonings; set aside.
Trim crust from bread; cut into cubes.
Pour butter over bread cubes, stirring gently; let stand until butter is absorbed.
Layer half of bread cubes in lightly greased souffle dish; top with half of cheese. Repeat layers.
Pour egg mixture over all.
Refrigerate several hours or overnight.
Remove from refrigerator 1 hour before baking. Bake at 350\u00b0 for 1 hour or until firm.
This is a never fail souffle.