Cheesy Pudding

1. 1

   Trim crust off bread and cut in 4 pieces.

2. 2

   Butter each piece (40 pieces).

3. 3

   Grease souffle dish; alternate layers of bread and cheese beginning with cheese on bottom and bread on top.

4. 4

   Combine eggs, milk, salt and dry mustard and pour over bread and cheese. Refrigerate overnight or at least 6 hours before baking.

5. 5

   Bring to room temperature and bake at 325 regress 40 minutes.

6. 6

   Mixture will rise to top of souffle dish but after taking it out of the oven it will fall.

7. 7

   Very delicious an easy to make.

* Per serving · 4 servings · Values may vary.

No additional tips available.