Cheese Pudding

• 10 slices white bread
• butter to spread
• 1/2 lb. grated cheese
• 2 c. milk
• 3 beaten eggs
• 1 tsp. salt (scant)
• 1 tsp. dry mustard
• 1 to 2 Tbsp. diced onion

1. Remove crusts from bread.
2. Butter each slice.
3. Put together like sandwich.
4. Cut into 1/2-inch cubes.
5. Place half of cubes in a buttered baking dish.
6. Cover with 1/2 pound grated Cheddar or Velveeta cheese.
7. Then add remaining bread cubes, milk, beaten eggs, salt, dry mustard and onion.
8. Pour over bread.
9. Either store in refrigerator overnight or let stand for 2 hours before baking. If refrigerated, let stand at room temperature 30 minutes before putting in the oven.
10. Set casserole in a pan of hot water for baking.
11. Bake 1 hour at 350u0b0.
12. Before baking, test pudding.
13. If too dry, add a bit more milk (usually not necessary).
14. Be sure the cheese will melt well.
15. If in doubt, use Velveeta.

white bread, butter, grated cheese, milk, eggs, salt, dry mustard, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6743 (may not work)