Baked Cheese Puff

From 1912:

Soak a small cupful of fresh breadcrumbs in two cupfuls of warm milk, beat in a tablespoonful of melted butter and a salt spoonful of salt and three eggs whipped light. Add a cupful of grated cheese and a pinch of red pepper, turn into a buttered pudding dish, cover and bake in a hot, steady oven for fifteen minutes. Uncover, brown, and serve at once in the dish in which it was cooked.
This puff falls quickly and should not be allowed to stand before it is eaten.