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Sunny Soufflé

Serves: 6

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Serving: 1/6 of soufflé


   1 loaf Rhodes Frozen White Bread, baked and sliced with the crusts trimmed (day old)
   4 to 5 cups shredded sharp cheddar cheese
   6 large eggs
   2-1/2 cups milk
   1/2 teaspoon prepared mustard
   1 teaspoon garlic salt
   1 teaspoon onion salt

Spray a 2-1/2 quart casserole dish or a 9 x 13-inch pan with non-stick cooking spray. Layer bread, then cheese, bread then cheese ending with a cheese layer. Combine eggs, milk, mustard, onion and garlic salts. Pour over bread and cheese layers. Refrigerate 4 hours or overnight. Bake at 350°F for 1 hour. Serve immediately with fresh salsa. (Crumbled cooked bacon and chopped green chilies can be added to each layer for a nice variety of flavors.)

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