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:

1. Cut crust from bread.
2. Cut bread into three layers.
3. Melt butter and cheese together.
4. Beat eggs.
5. Add milk.
6. Place first layer in 9×13 pan.
7. Pour 1/3 milk on first layer.
8. Spread 1/4 cheese on second layer.
9. Place on first layer, cheese side down.
10. Add 1/3 milk.
11. Spread top layer with ¼ cheese.
12. Place on second layer, cheese side down .
13. Add rest of milk.
14. Spread top and sides with rest of cheese.
15. Refrigerate over night.
16. Preheat oven to 350°
17. Set dish in pan of water and bake about 1 hr until golden brown.
18. 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.