Egg Souffle - cooking recipe

Ingredients

16 slices white bread, with crusts trimmed
8 ounces shredded Cheddar cheese
1 1/2 cups shredded Swiss cheese, divided
7 eggs
3 cups milk
1/2 teaspoon onion powder
1/2 teaspoon Dijon mustard
3 cups cornflakes cereal
1/4 cup margarine, melted

Preparation

Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.