Martha Converse's CHEESE SOUFFLE

Serves 8 - 10

- 16 pieces of Pepperidge Thin Farm White Bread

- (Crusts trimmed and bread cut into 1 inch squares)

- 6 eggs beaten

- 1 Cups Milk

- ½ Lb. Cheddar Cheese, Grated

- ½ Cup Melted Butter

- ½ + teaspoon salt, or to taste

Grease a 3 qt. casserole.

Alternate layers of the bread and cheese – 3 layers

Beat eggs, add the milk to the eggs, and pour over the layers

Melt butter and pour over the bread and cheese layers

Refrigerate for overnight or as long as 24 hours!

Bake at 350° for 45 mins.