1 lb. slices (full bread) like Pepperidge Farm
8 oz. sharp Cheddar cheese, grated
6 eggs
2 c. milk
1/8 - 1/4 lb. butter (optional)
1 tsp. salt
1 tbsp. tarragon leaves, crushed or dill weed can also be used
1 tsp. pepper
Experiment with seasonings

1. Remove crusts from bread and cube.

2. Butter souffle dish well.

3. Melt butter, let it cool.

4. Beat eggs well, add rest of ingredients.

5. Alternate layer of cubed bread with cheese in dish.

6. Pour above mixture over bread/cheese and refrigerate overnight or freeze.

7. One hour before cooking, take out of refrigerator.

8. Place dish in pan with 1 inch of water and bake at 400 degrees for 45 minutes until brown and bubbly.

9. Insert knife in center and it should be dry - custard has cooked.

10. Serve immediately.