1/4 lb. butter, room temperature
1 (8 oz.) jar sharp process cheese spread
10 slices white bread
6 eggs
2 1/2 c. milk

Grease a 13 x 9 inch baking dish; set aside. Cream butter and cheese spread until blended. Remove crusts from bread. Spread cheese mixture on one side of bread and place cheese side down in prepared baking dish. Some slices may need to be cut to fit. Spread top side with remaining cheese mixture. With a sharp knife, cut bread into 1 inch squares. In a medium bowl beat eggs slightly. Add milk; mix well. Pour over bread. Cover dish with foil. Refrigerate overnight. Before baking, let stand at room temperature 30 minutes. Preheat oven to 325 degrees. Uncover souffle and bake 1 hour or until top is puffed and brown. Makes 8 servings.

VARIATION: Add 1 cup diced cooked ham or bacon on top of bread before adding egg mixture.