Egg Soufflé

Ingredients

• 16 slices white bread , with crusts trimmed
• 8 ounces shredded Cheddar cheese
• 1.5 cups shredded Swiss cheese , divided
• 3 cups milk
• 7 large eggs
• 0.5 teaspoons onion powder
• 0.5 teaspoons Dijon mustard
• 3 cups cornflakes cereal
• 0.25 cups margarine , melted

Instructions

1. 1

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

2. 2

   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. 3

   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. 4

   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. 5

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