6 slices white bread
1/4 lb. grated sharp cheese
1 1/3 c. milk
2 eggs, beaten
1/8 c. melted butter
1/4 tsp. salt
1/8 tsp. mustard

Remove crust from bread. Cut in half. Layer bread and cheese in a 1 1/2 quart casserole dish (unbuttered). Mix together remaining ingredients and pour over bread and cheese. After storing souffle 12 hours in refrigerator, bake at 300 degrees for 1 hour. Serve immediately and enjoy.