|Dry bread slices||8|
|Softened butter/Margarine||3 Tablespoon|
|Shredded cheddar cheese||4 Cup (64 tbs)|
|Eggs||6 , beaten|
|Milk||2 1⁄2 Cup (40 tbs), scalded and cooled|
|Onion||1 Small, grated|
|Brown sugar||1 1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
1. Spread the bread with butter or margarine; cut 6 of the slices into small cubes; remove the crusts from other 2 slices; cut each slice into 4 triangles.
2. Alternate layers of bread cubes and cheese in well-buttered, 8-cup baking dish; arrange bread triangles around edge.
3. Combine the eggs, milk, onion, sugar, mustard, salt, seasoned salt, Worcestershire sauce and pepper in a small bowl; pour over bread-cheese layers; chill several hours or overnight.
4. Bake in a slow oven (325°) 1 hour, or until it's puffy and golden. The center may be slightly soft, but the fondue continues to cook as it stands.