Irish Fondue Casserole: St Patrick's Day Recipe

Ingredients

12 slices firm white bread
1/2 cup (1 stick) unsalted butter, softened
3/4 teaspoon dry mustard
1 clove garlic, finely chopped
1/2 pound (2 cups) shredded Kerrygold Blarney Castle cheese or Swiss cheese
2 teaspoons chopped fresh chives
1 teaspoon Worcestershire sauce
Salt and pepper to taste
4 eggs
1-1/2 cups half and half
2/3 cup milk
1/2 cup chicken broth

Cooking Instructions

Cut the crusts off the bread slices.
In a small bowl, stir together the butter, mustard and garlic. Spread each slice of bread with some of the butter.
Arrange 6 slices, butter side down, in a 9 by 13-inch baking dish.
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.
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 and the inside is fairly firm.
Remove the fondue from the oven. Let it rest for 10 minutes. Cut into 8 or 10 wedges.

Substitution(s)

You can use vegetable broth instead of the chicken broth, if you like.
To make this healthier, substitute skim milk for the regular milk and use whole wheat bread instead of white bread.
For picky eaters, omit the chives and serve with tomato sauce.

Make-Ahead

This fondue can be made and refrigerated for up to 24 hours before you bake it.

Tips & Tricks

Try cutting the fondue into 36 strips, and serving each child a couple of strips along with a fresh fruit salad for a light lunch or dinner.

Preparation Time:

15 minutes

Cooking Time:

60 minutes

Ready In:

13 hours 30 minutes

Servings:

8-10

Chilling Time: 12 hours

Description

Though It Tastes Like Traditional Fondue, This Is More Of A Comforting Casserole: Bread Is Layered With Grated Irish Cheese And Topped With A Mixture Of Eggs, Milk And Seasonings. The Dish Is Refrigerated Overnight And Then Baked So That Itâ€™s Creamy Ins

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