Cheese and Chili Souffle

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.

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