Cheese Souffle

A guaranteed request during the holidays is The Springside Inn's Cheese Souffle. I got this recipe out of the local paper years ago when newspapers had a recipe and food section. I always loved going to the Inn for brunch and cheese souffle was on the buffet.  

Ingredients

8 slice white bread, country-style 

1/4 cup butter

6 eggs well beaten

Salt and pepper to taste

2 cups milk

3/4 lb sharp cheddar cheese grated

Instructions

Cut crust from bread and cut bread into cubes. In a saucepan melt butter. In a mixing bowl stir together melted butter, eggs, salt and pepper. Blend milk into egg mixture. In an unbuttered casserole or souffle dish place half of the bread cubes, sprinkle with half of the cheese, repeat with the remaining bread cubes and cheese. Pour egg mixture all over, cover and refrigerate for at least 8 hours or overnight. Bake in a 350 oven for an hour and a 1/2. Since oven temperatures very usual in judgment as to when the supply is done