Latin Souffle

• 7 or more slices bread (wheat is the best)
• 1 large brick sharp Cheddar cheese
• 1 large brick Monterey Jack cheese, grated
• 2 1/2 c. milk
• 6 eggs
• 1 tsp. paprika
• 2 tsp. salt
• 1/2 tsp. crumbled oregano
• 1/2 tsp. ground black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. dry mustard
• 1 (7 oz.) can diced chilies

1. Trim crust from bread and butter one side.
2. Arrange in a 9 x 13-inch baking dish, butter side down, making a shell.
3. Sprinkle the grated cheeses in the shell.
4. Mix the milk and eggs well.
5. Add the rest of the ingredients to the egg mixture and pour over the cheese shell.
6. Cover and refrigerate overnight.
7. Bake in a 325u0b0 oven for 50 minutes.
8. Let stand for 10 minutes before serving. (Delicious with ham.)

bread, brick sharp, brick monterey, milk, eggs, paprika, salt, oregano, ground black pepper, garlic powder, dry mustard, chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230706 (may not work)