Baked Cheese Fondue Recipe
Ingredients
| 3 cups soft bread cubes | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| Poppy seed | 1 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| 1 or 2 drops Tabasco | ||
| Sharp cheddar cheese | 12 Ounce, shredded | |
| Onion | 3 Tablespoon, grated | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Egg yolks | 4 , Well beaten | |
| Egg whites | 4 | |
Directions
Lightly toss 1 cup of the bread cubes with the melted butter and poppy seed.
Set aside.
Scald milk and pour into a large bowl.
Mix in Tabasco.
Add remaining bread cubes, the shredded cheese, onion, and a mixture of salt, pepper, dry mustard, and paprika.
Mix lightly but thoroughly until cheese is melted.
Add beaten egg yolks gradually, stirring constantly.
Beat egg whites until stiff, not dry, peaks are formed.
Gently fold with cheese mixture.
Turn into a lightly buttered 2-quart casserole.
Top with poppy seed-coated bread cubes.
Set casserole in a pan in a 325°F oven.
Pour boiling water into pan to a depth of 1 inch.
Bake 50 to 60 minutes, or until a knife inserted halfway between center and edge comes out clean.
Set aside.
Scald milk and pour into a large bowl.
Mix in Tabasco.
Add remaining bread cubes, the shredded cheese, onion, and a mixture of salt, pepper, dry mustard, and paprika.
Mix lightly but thoroughly until cheese is melted.
Add beaten egg yolks gradually, stirring constantly.
Beat egg whites until stiff, not dry, peaks are formed.
Gently fold with cheese mixture.
Turn into a lightly buttered 2-quart casserole.
Top with poppy seed-coated bread cubes.
Set casserole in a pan in a 325°F oven.
Pour boiling water into pan to a depth of 1 inch.
Bake 50 to 60 minutes, or until a knife inserted halfway between center and edge comes out clean.
Chef
