Bread and Cheese Souffle


16 slices fine white bread, crusts removed - cut into cubes.
12 oz. grated cheddar cheese
6 eggs
1 tsp. salt
1 C milk
1/2 C butter, melted


Alternate layers of bread cubes and cheese in ungreased souffle dish.

Whisk together the eggs, milk and salt and pour over bread and cheese in souffle dish. Pour melted butter over all. Let stand overnight or for several hours

Bake at 350 degrees for 50 minutes.

This is excellent served with meat dishes or at breakfast with bacon, ham or sausage.

I used to make this when my kids were little and we had gone through the food budget for the month. I would use any stale bread we had, or mix of different leftover bread and rolls, and combine whatever cheeses we had left. It always came out great, no matter what combinations of bread and cheeses I used!