Egg Souffle - cooking recipe

Ingredients

12 slices bread, crust cut off, both sides buttered and cubed
8 oz. Velveeta cheese, cut into small cubes
6 eggs, beaten
1 qt. milk
salt and pepper to taste
8 slices bacon, cooked

Preparation

Combine eggs, milk, salt and pepper.
Pour over bread and cheese in a 3-quart casserole dish.
Place in refrigerator overnight (covered).
Bake at 325\u00b0 for 1 to 1 1/2 hours.
Crumble bacon on top for last 1/2 hour.