Title: Cheese and chili souffle
 Categories: Main dish, Dairy, Tex-mex
      Yield: 6 Servings
 
      8 sl Egg bread (trimmed) cut --
           Into 1/2" squares
  2 1/2 c  Milk
      4    Eggs
    1/2 ts Dry mustard
    1/2 ts Salt
    1/4 ts Pepper
      2 c  Sharp cheddar cheese --
           Coarsely grated
      1 cn (4 oz) diced green --
           Chillies, rinsed and
 
  Spread bread squares over bottom of a 8" x 12" baking dish. Whisk
  milk, eggs, mustard, salt and pepper in large bowl to blend. Mix in
  cheese and chilies. Pour milk mixture over bread and toss to moisten.
  Cover and refrigerate 8 hours or overnight. Preheat oven to 325 deg
  F. Uncover dish and bake until souffle is puffy, about 1 hour. Serve
  immediately. Source: To Busy to Cook Posted by Linda Davis  Submitted
  By LINDA DAVIS   On 08-26-94