Cheese And Chili Souffle - cooking recipe

Ingredients

8 slices bread, cut into 1/2 inch squares
2 1/2 cups milk
4 eggs
1/2 teaspoon dry mustard
1/2 teaspoon salt
pepper
2 cups sharp cheddar cheese, grated
1 can diced chile, rinsed and drained

Preparation

Spread bread squares over the bottom of an 8x12 inch baking dish.
Whisk milk, eggs, mustard, salt and pepper in a blarge bowl to blend.
Mix in the cheese and chilies.
Pour milk mixture over bread and toss to moisten.
Cover and refrigerate at least 8 hours or overnight.
preheat oven to 325.
Uncover dish and bake until souffle is puffy, about 1 hour.
Serve immdediately.