CRAB SOUFFLÉ

4 slices bread, cubed
2 cups crab meat
1/2 cup mayonnaise
1 small onion, chopped
1 cup celery, chopped
1 green pepper, chopped
4 - 6 slices bread
4 eggs
3 cups milk
1 (10 3/4 oz) can mushroom soup
paprika
Arrange cubed bread in shallow 2-quart baking dish.
Fold together crab meat, mayo, onion, celery and pepper. Pour over cubed bread.
Trim crust from other bread and arrange over crab meat mixture. Beat eggs and milk. Pour over entire mixture. Cover and chill for 8 hours or overnight.
Heat oven to 350°. Bake soufflé uncovered for 15 minutes. Spread soup evenly over bread slices. Top with grated cheese and paprika. Reheat for a few minutes. (I sautéed onion, celery and pepper before adding it and omitted mushroom soup.)
Make the day before serving.