A really old “lady luncheon” dish – but still good for a brunch. You make it the day before.
Ingredients:
- 1½ loaves unsliced white bread (see notes)
- ¾ lbs butter
- ¾ lbs American cheese
- 6 eggs
- 4½ c milk
Instructions:
- Cut crust from bread.
- Cut bread into three layers.
- Melt butter and cheese together.
- Beat eggs.
- Add milk.
- Place first layer in 9×13 pan.
- Pour 1/3 milk on first layer.
- Spread 1/4 cheese on second layer.
- Place on first layer, cheese side down.
- Add 1/3 milk.
- Spread top layer with ¼ cheese.
- Place on second layer, cheese side down .
- Add rest of milk.
- Spread top and sides with rest of cheese.
- Refrigerate over night.
- Preheat oven to 350°
- Set dish in pan of water and bake about 1 hr until golden brown.
- Slice to serve.
Serves: 8
Source: Emma Kleerup, Kenilworth Church Circle Cookbook
Notes: Okay, unsliced bread is a challenge to find these days. you can use sandwich bread (or even better, sourdough bread) and just fill the 9×13 pan, spread with cheese, more bread, more cheese, more bread, more cheese. Pour milk over all of it and refrigerate.
Aunt Emma served this with a mushroom sauce. It is really good with salsa and sour cream too.