12 slices bread, crusts removed
1 1/2 cartons sour cream
1/2 lb. processed cheese food
1/2 lb. sharp cheddar cheese

Spread 6 slices bread with sour cream on both sides. Place in 9"x13" Pyrex dish (3 quart). Then sprinkle with grated cheeses. Repeat 6 slices bread, sour cream and cheese. Cover with 2 cups milk and 3 eggs, well beaten. Refrigerate, covered, overnight. Bake at 325 degrees in pan of water for 1 hour. Cooking in pan of water helps to keep cheese from becoming tough. The souffle can be frozen before or after baking. Excellent dish to prepare ahead of time. Serves 12.