Crockpot Cheese Souffle

Crockpot Cheese Souffle

  • 14 slices fresh white bread, crust removed
  • 3 c. grated sharp cheese, Cheddar
  • 1/4 c. oleo
  • 6 lg. eggs
  • 3 c. milk, scalded
  • 2 tbsp. Worcestershire sauce
  • 1/2 tsp. salt
  • Paprika

Tear bread in small pieces. Place 1/2 in well greased crockpot. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.