OVERNIGHT EGG SOUFFLE Recipe

Remove crusts of bread and cut into cubes. Combine everything but cheese. Beat well. Grease a 2 quart soufflé dish. Layer bread and egg mixture and cheese. Makes approximately two layers of each. Bread should be entirely covered by liquid when finished. Refrigerate overnight. Bake at 325° for 1 hour. Put the soufflé dish in a pan of water while baking. OPTIONAL: Add sautéed mushrooms and onions to egg mixture.