Yield: 12 servings
Measure | Ingredient |
---|---|
½ \N | Loaf french bread |
¼ cup | Soft butter or margarine |
¼ cup | Prepared mustard |
½ pounds | Cheddar cheese sliced |
½ cup | Grated parmesan cheese |
3 \N | Eggs |
3 cups | Milk |
1 teaspoon | Worchestershire sauce |
½ teaspoon | Salt |
⅛ teaspoon | Paprika |
Slice bread ½" slices. Spread with mix of butter mustard. Make alternate layers of spread bread, sliced cheese & grated par. cheese to fill buttered 6 cup casserole. Beat eggs with milk, Worch. sauce and salt in a med. size bowl. Pour over bread-cheese layers; sprinkle top with paprike and chill overnight. Bake in moderate oven 350 1 hour or until puffy & golden. Serve at once. Fondue will start to fall once it is out of oven. Submitted By FLORENCE THOMPSON On 11-24-94