|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.
Serving size: Complete recipe
Calories 3491 Calories from Fat 2108
% Daily Value*
Total Fat 237 g365.1%
Saturated Fat 141.6 g707.8%
Trans Fat 0 g
Cholesterol 1906.4 mg635.5%
Sodium 6506.1 mg271.1%
Total Carbohydrates 152 g50.6%
Dietary Fiber 7.5 g30.2%
Sugars 46.7 g
Protein 172 g344.6%
Vitamin A 192.5% Vitamin C 15.7%
Calcium 422.5% Iron 66.7%
*Based on a 2000 Calorie diet