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Though it tastes like traditional fondue, its  a comforting casserole: bread is layered with grated Irish cheese and topped with a mixture of eggs, milk and seasonings.
  • 12 slices firm white bread (Firm  Brown Bred is OK)
  • 1 stick unsalted butter, softened
  • 3/4 teaspoon mustard
  • 1 clove garlic, finely chopped
  • 2 cups shredded Kerrygold Blarney Castle cheese or Swiss cheese
  • 2  teaspoons chopped fresh chives
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper
  • 4 eggs
  • 1-1/2 cups half and half
  • 2/3 cup milk
  • 1/2 cup chicken broth

How its Done

  1. Cut the crusts off the bread slices.
  2. Stir the butter, mustard and garlic together . Spread each slice of bread with some of the butter.
  3. Arrange 6 slices, butter side down, in a 9 by 13-inch baking dish.
  4. In a medium bowl, combine the shredded 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.
  5. In a bowl, beat the eggs, half and half, milk and chicken broth. Pour over the bread. Cover tightly and refrigerate overnight.
  6. Preheat the oven to 350 degrees F. Uncover the fondue and bake it for 1 hour, or until the top is lightly browned and the inside is fairly firm.
  7. Remove  from the oven. Let it rest for 10 minutes.
  8. Cut into 8 or 10 wedges.