Linda Johnson'S Breakfast Souffle

• 12-14 Slices of Bread w/crust cut off
• Approx. 8 Oz of Shredded Cheddar Cheese
• 7 Eggs
• 3 1/2 Cups of Milk
• 2 Tsp of Dry Mustard
• 1 Tbsp of Worcester Sauce
• Brummel & Brown or butter
• Salt and Pepper

1. Spray a rectangular baking dish with non-stick spray.
2. Take slices of bread and spread butter(or brummel and brown) on one side.
3. Arrange approx 1/2 of slices on bottom of dish. Cover with 1/2 of cheese and then make another layer with remaining bread. Then sprinkle with remaining cheese.
4. In a bowl combine eggs, mustard, milk, Worcester & spices and whisk together.
5. Pour egg mixture into dish and let it sit overnight in a refridgerator.
6. Preheat oven to 325.
7. Place dish into oven uncovered and cook for 1 1/2 hours.
8. Let sit for 10-15 minutes and serve.

bread, cheddar cheese, eggs, milk, mustard, worcester sauce, brown, salt

Taken from www.epicurious.com/recipes/member/views/linda-johnsons-breakfast-souffle-52352101 (may not work)