Name: Egg Soufflé
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: White bread, with crusts trimmed - 16 slices; Shredded Cheddar cheese - 8 ounces; Shredded Swiss cheese, divided - 1 ½ cups; Milk - 3 cups; Eggs - 7 large; Onion Powder - ½ teaspoon; Dijon mustard - ½ teaspoon; Cornflakes cereal - 3 cups; Margarine, melted - ¼ cup

Ingredients for - Egg Soufflé

1. White bread, with crusts trimmed 16 slices

2. Shredded Cheddar cheese 8 ounces

3. Shredded Swiss cheese, divided 1 ½ cups

4. Milk 3 cups

5. Eggs 7 large

6. Onion Powder ½ teaspoon

7. Dijon mustard ½ teaspoon

8. Cornflakes cereal 3 cups

9. Margarine, melted ¼ cup

How to cook deliciously - Egg Soufflé

1 . Stage

Lightly butter a 9x13-inch baking dish. Cut bread into 1/2-inch cubes.

2 . Stage

Layer 1/2 of the bread in the bottom of the prepared baking dish. Sprinkle Cheddar cheese over bread, then sprinkle 1 cup Swiss cheese over top. Spread remaining bread cubes over cheese.

3 . Stage

Mix milk, eggs, onion powder, and mustard until well combined; pour over bread. Sprinkle remaining 1/2 cup Swiss cheese over top. Cover with foil and refrigerate, 8 hours to overnight.

4 . Stage

The next morning, preheat the oven to 375 degrees F (190 degrees C). Place cornflakes into a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.

5 . Stage

Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for 15 more minutes.