Slightly adjusted from a Marguerite Patten recipe. She suggests serving with mixed root vegetables.
4oz soft breadcrumbs 15 floz milk
6oz strong cheddar, grated
3 eggs, well beaten
nutmeg and pepper
Oven 375ºF Gas 5
Whiz up the bread (two thick slices with crusts removed) in a food processor and put in a large soufflé dish (butter the sides first).
Warm the milk and butter in a jug in the microwave so the butter melts, stir and add it to the breadcrumbs - leave to stand for 10 minutes.
Add the grated cheese, beaten egg and seasoning and bake in the centre of a preheated oven for 40-45 minutes by which time it should be well risen with a crunchy brown crust on top. Can also be cooked in a shallow dish at a slightly higher temperature (400ºF Gas 6) for 30-35 minutes but then it won't rise so well.