2 c. skim milk
1 tbsp. butter
2 slices bread, crumbled
1 tsp. salt
1/2 tsp. dry mustard
1 tsp. minced chives
1/4 tsp. pepper
1 c. grated cheddar cheese (4 oz.), divided
3 eggs, lightly beaten

Scald milk with butter. Add bread crumbs. Let stand 15 minutes. Preheat oven to 350 degrees. Add all remaining ingredients except 2 tablespoons cheese. Spray 6 ounce custard cups with vegetable pan spray. Put 1 teaspoon reserved cheese in each cup. Pour 1/2 cup egg mixture over cheese. Place cups in pan of hot water. Bake for 1 1/2 hours or until knife inserted in center comes out clean. Let stand 5 minutes. Unmold to serve.