Cheese Souffle

 

 

6 slices white bread buttered with the crust removed

 

1 teaspoon salt

 

1 teaspoon mustard powder

 

1/2 pound sharp cheddar cheese

 

4 eggs

 

2 cups milk

 

1 tablespoon dried sage

 

Corn flakes and butter (optional)

 

 

 

Cube the bread and put into a buttered casserole dish...grate cheese and sprinkle over the bread...beat eggs with milk and seasonings and pour over the bread and cheese without mixing...spread a layer of crushed buttered corn flakes if desired over the top...allow to stand refrigerated for several hours and better overnight...place the casserole dish in a pan of hot water and bake at 350 degrees for an hour or more.