Brie And Cheddar Souffle'

• 10 -12 slices bread, thin slices, crusts removed
• 1 lb brie cheese, rind removed and cubed
• 4 cups of shredded cheddar cheese
• 12 eggs
• 3 cups milk or 3 cups light cream
• 1 cup of finely chopped green onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons Dijon mustard
• 2 teaspoons paprika
• 1 teaspoon hot red pepper flakes
• salt & freshly ground black pepper

1. Line the bottom of a large buttered baking dish with a single layer of bread. Sprinkle half the Brie and Cheddar over the bread. Cover the cheese with a second layer of bread and sprinkle with remaining cheese.
2. Whisk together eggs, milk, green onions, parsley, mustard, paprika and hot pepper flakes. Season well with salt and pepper. Pour over bread layer. Refrigerate for at least 4 hours or overnight. Remove dish one hour before baking to bring it to room temperature.
3. Preheat oven to 350u0b0F
4. Bake for 45 to 60 minutes, or until puffy and golden. Let sit for 10 minutes before serving.

bread, brie cheese, cheddar cheese, eggs, milk, green onion, parsley, mustard, paprika, hot red pepper, salt

Taken from www.food.com/recipe/brie-and-cheddar-souffle-201957 (may not work)