Stilton Bread Pudding

• 6 cups white bread, stale from a crusty loaf, cut into 1/2 inch cubes
• 12 lb Stilton cheese, crumbled (about 2 cups)
• 2 12 cups milk
• 12 cup port wine
• 3 large eggs
• 1 tablespoon Dijon mustard
• 1 12 teaspoons salt
• black pepper, freshly ground

1. Butter a 2-quart souffle dish.
2. Place a layer of bread cubes on the bottom of the dish, then cover with some crumbled cheese.
3. Continue layering until all the bread and cheese has been used.
4. In a large pitcher, mix together the remaining ingredients and pour over the bread and cheese.
5. Cover the dish and chill the pudding overnight in the refrigerator.
6. The next day place the casserole in the oven and turn the temperature to 350F Bake the pudding, uncovered, for 65-75 minutes until firm and brown.
7. Serve hot.

white bread, stilton cheese, milk, port wine, eggs, mustard, salt, black pepper

Taken from www.food.com/recipe/stilton-bread-pudding-469726 (may not work)