Yield: 4 servings
|14 slices||Bread, crust removed|
|3 cups||Grated sharp cheese|
|3 cups||Milk, scalded|
|2 teaspoons||Worcestershire sauce|
|2 tablespoons||Butter or oleo|
Tear bread into small pieces. Place half in well-greased CROCK-POT.
Add ha)f of grated cheese and half of butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt.
Pour over bread and cheese. Sprinkle top with paprika. Cover and cook on Low 4 to 5 hours. Serves 4.
Submitted By EARL SHELSBY On 01-23-95