Irish Fondue Casserole - St. Patrick’s Day
Title: Irish Fondue Casserole
Cook time: 2 hours
Level: Medium
Serving: 8
Ingredients:
12 slices firm white bread
1/2 cup unsalted butter, softened
3/4 teaspoon dry mustard
1 clove garlic, finely chopped
2 cups Castle cheese or Swiss cheese
2 teaspoons chopped fresh chives
1 teaspoon Worcestershire sauce
4 eggs
1-1/2 cups half and half
2/3 cup milk
1/2 cup chicken broth or vegetable broth
Salt and pepper to taste
Directions:
Cut the crusts off the bread slices.
In a small bowl, blend together the butter, mustard and garlic. Spread each slice of bread with some of the butter.
Arrange 6 slices, butter side down, in a 8 by 12-inch baking dish.
In a medium bowl, mix the cheese, chopped chives, Worcestershire sauce, salt and pepper.
Evenly sprinkle the cheese over the bread in the baking dish. Top with the remaining bread, butter side up.
In a medium bowl, beat the eggs, half and half, milk and chicken broth. Pour over the bread.
Cover tightly and refrigerate overnight.
Preheat the oven to 350 degrees F.
Uncover the fondue and bake it for 1 hour, or until the top is lightly browned.
Remove the fondue from the oven. Let it rest for 10 minutes. Cut into 8 or 10 wedges.
Personal Suggestion: This is a comforting casserole, bread is covered with grated Irish cheese and topped with a mixture of eggs, milk and seasonings. It’s a perfect choice for your St. Patrick’s breakfast.
