A win-win cheese soufflé

Ingredients:

• 110 g unsalted butter, softened
• 8 slices (0.5 cm thick) white sandwich bread
• 6 large eggs
• 2 cups whole milk
• 450 g extra sharp cheddar, coarsely grated (about 4 cups)

Preparation:

1. Butter both sides of the bread slices (use all the butter), then cut them into 2cm squares (do not cut off the crusts).
2. Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
3. In a shallow 2-quart oval baking dish, layer the bread and cheddar cheese alternately, starting with the bread and ending with the cheddar cheese (4 layers total). Pour the egg mixture over the bread and cheddar cheese and press them into the mixture. Refrigerate overnight, covered, to allow the bread to absorb the liquid.
4. About 1.5 hours before serving, position the oven rack on the middle shelf and preheat the oven to 350°F (175°C). Bake until golden brown and set, about 1 hour. Serve the soufflé hot or warm.