Bacon & Egg Soufflé

1/2 cup bacon, cooked and diced
6 slices bread
6 eggs, slightly beaten
2 cups milk
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika

Fry bacon until light brown. Brush bread with bacon drippings. Put in 3 quart casserole. Arrange in layers and sprinkle each layer with bacon. Combine remaining ingredients and pour over bread. Bake in moderate oven at 350° for 45 minutes. Can be mixed the night before.
JL in South Jersey