Mock Cheese Souffle

• Softened butter for greasing dish and spreading on bread
• 8 slices white sandwich bread, crusts removed
• 1 pound sharp cheddar cheese, grated
• 4 large eggs, beaten
• 1/2 teaspoon salt
• 2 cups whole milk
• 2 teaspoons Worcestershire sauce
• Dash cayenne pepper

1. Butter an 8-cup souffle dish.
2. Butter each slice of bread on one side and cut into four squares.
3. Layer half the bread, buttered side up, in the bottom of the dish.
4. Cover with half the grated cheese.
5. Repeat.
6. Place the remaining ingredients in a bowl and mix well.
7. Pour over the bread and cheese.
8. Cover with plastic wrap and refrigerate overnight.
9. Preheat the oven to 350 degrees.
10. Uncover the souffle and bake on the center rack until the top is browned and the souffle is bubbling around the edges, about 45 minutes.

butter, white sandwich bread, cheddar cheese, eggs, salt, milk, worcestershire sauce, cayenne pepper

Taken from cooking.nytimes.com/recipes/5274 (may not work)