Assemble this easy souffle recipe the night before you plan to enjoy, refrigerate overnight, then pop the Mock Cheese Souffle in the oven until it is puffy and lightly browned.
In a 1-1/2-quart ungreased soufflé dish layer half of the bread cubes. Top with half of the cheese. Repeat layers with remaining bread and cheese; press lightly.
In a medium bowl, combine eggs, milk, Worcestershire sauce, and salt. Pour mixture over layers in dish. Cover and refrigerate for 2 hours or overnight.
Bake, uncovered, in a 350° oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve the soufflé immediately. Makes 6 main-dish servings.