Cheese Souffle - cooking recipe

Ingredients

1/2 lb. sharp Cheddar, grated
12 slices firm Pepperidge Farm white bread
2 2/3 c. milk
4 eggs
3/4 tsp. salt
paprika
melted butter (1/2 c.)

Preparation

Trim crusts from bread and cut in cubes.
Put half of cubes in bottom of buttered casserole.
Add cheese, then remaining cubes. Add mixture of milk, beaten eggs and salt (pour evenly over bread and cheese).
Pour melted butter over top.
Add paprika.
Keep covered overnight in refrigerator.