Crock-Pot Cheese Souffle - cooking recipe

Ingredients

12 slices white bread, crust trimmed and cubed
10 oz. sharp Cheddar cheese, shredded
10 oz. medium Cheddar cheese, shredded
4 eggs, beaten
1 (12 oz.) can evaporated milk
1 c. milk
1/4 tsp. salt

Preparation

Grease crock-pot well with margarine.
Layer bread cubes and shredded cheeses in crock-pot.
Mix together eggs, evaporated milk, milk and salt.
Pour over bread and cheese in crock-pot. Cover and cook on low heat setting for 2 1/2 to 3 hours.
Serve hot.