CHEESE AND EGG SOUFFLE 
10 slices bread (2 day old), remove crust and cut into cubes
1/2 lb. grated sharp cheddar cheese
6 eggs, well beaten
2 c. milk
1 tsp. salt
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1/2 stick melted butter
3/4 to 1 lb. precooked ham, cubed; optional

Arrange layers of bread, cheese and ham alternately. Over this pour the mixture of eggs, milk, mustard, salt, and Worcestershire sauce. Pour melted butter over top (not too hot). Place in refrigerator overnight or for at least 3 hours. Bake at 350 degrees for 45-60 minutes until set - when knife inserted comes out clean. 10 generous servings.

 

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