Heat milk and stir in cheese until smooth. Remove from heat. Stir in egg yolks slowly. Add bread cubes and dry mustard. Fold in stiffly beaten egg whites gently. Pour in deep 2 quart casserole.
Bake at 325 degrees for 50 minutes or until puffed and firm.
Serving
Suggestions
Can be made a day ahead and refrigerated. Reheat for 20 min before serving.
Originally Submitted
1/9/2011
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