Egg & Cheese Souffle Casserole
10 slices white bread
12 ounces SHARP cheddar cheese, shredded
12 ounces mozzarella cheese, shredded
8 eggs, lightly beaten
3-1/2 cups half & half
1/4 teaspoon paprika
1 teaspoon minced onion
1/2 teaspoon curry powder
1/8 teaspoon red pepper (ground)
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Butter sides and bottom of a 13 x 9 inch baking dish or 2 (9-inch) square or round baking dishes.
Remove crusts from bread, butter each slice, and cut in cubes. Place half of the buttered cubes in baking dish (or if using two dishes, use a 1/4 of the bread) and sprinkle with half the cheddar and mozzarella cheeses (or if using two dishes, use a 1/4 of the cheese) then add the remaining bread in another layer and top with the remaining cheeses. Combine eggs, half & half, paprika, onion, curry powder, red pepper, Worcestershire and mustard. Pour over bread and cheese mixture.
Cover and refrigerate overnight.
Bake at 325 degrees 1 hour, or until knife inserted in center comes out clean and top is lightly browned.