Egg Souffle by Robin Laurie

Ingredients

14 Eggs
16 slices challah bread (crust removed and small cubes)
4 cups milk (I use half and half or mix it)
1 stick butter melted
2 t. salt and pepper
2 packages sharp cheddar cheese (grated already in package, larger bag)
Remove crust from bread and cube small. Combine milk, butter, eggs, salt, and pepper. Butter a rectangular pan. Alternate 2 times the bread, egg mixture, and cheese, ending with the cheese.
Refrigerate overnight. Bake uncovered in 350 degree oven for about 45 minutes to one hour until done (usually one hour).