Easy Cheese Souffle

1 (5 ounce) jar of Old English Cheese, broken into bits, or 5 ounces grated cheddar cheese

 4 slices buttered, cubed bread, crusts removed

1 t. dry mustard

salt and pepper

                                  3 eggs, slightly beaten

2 cups milk

dash of Worcestershire

1. Combine bread, cheese bits and toss in a bowl.
2. Combine dry mustard, salt and pepper, eggs, milk and Worcestershire and whisk together.
3. Place bread mixture in a 2-quart casserole.
4. Put in refrigerator overnight.
5. One hour before baking, remove and leave at room temperature.
6. Bake at 350° for own hour.