24 Hour Cheese Souffle

By jannycerv

Ingredients

• 8 Slices White bread
• 2 Sticks Butter, softened
• 1 1/2 Pounds Sharp Cheddar cheese, grated
• 6 Eggs
• 1 Teaspoon Minced onion
• 1 Teaspoon Brown sugar
• 1/2 Teaspoon Dry mustard
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Paprika
• 1/4 Teaspoon Pepper
• 2 1/2 Cups Light cream
• 1 Pound Bacon, fried crisp and crumbled

Details

Servings 10
Adapted from chefslittlehelper.com

Preparation

Step 1

A make ahead breakfast casserole

Directions

Spread bread thickly with butter. Cut into cubes. Put 1/2 in a well-buttered casserole or a 9x13 inch pan. Add a layer of bacon, then layer with half the cheese and repeat . Beat eggs well and add remaining ingredients to eggs. Pour egg mixture over layers and place in refrigerator for 24 hours. Remove 30 minutes before baking. Place in shallow pan of water. Cover and bake at 350 Degrees for 20 minutes. Reduce heat to 300 degrees and continue baking for 1 to 1 1/4 hours. Take cover off last few minutes.