Recipe for Rhodes Sunny Soufflé


1 loaf Rhodes white bread, baked & sliced with the crusts trimmed (day old)
4-5 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 9x13-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 350F 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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