Breakfast Souffle - cooking recipe

Ingredients

8 slices white bread
1 lb. mild Cheddar cheese, grated
6 eggs, well beaten
3 c. milk
dash of paprika
1 tsp. dry mustard
salt to taste

Preparation

Butter both sides of bread.
Cut off crust and cut into cubes. Put layer of bread cubes into a 9 x 13-inch pan.
Cover with grated cheese.
Beat eggs and add milk, paprika, mustard and salt. Cover with foil and refrigerate overnight.
Bake, uncovered, for 1 hour at 325\u00b0 until puffy and slightly brown.