Original Day Family Cookbook
These dishes are variously called fondue, strata, souffleed sandwiches and are all made the same way.
Directions:
Arrange the buttered bread (trim the crusts) and cheese in a buttered baking dish, mix the seasonings with the eggs and milk, and pour over all. They may be baked right away, or refrigerated covered for 2 hours or overnight. The longer they stand the puffier they will be. If you wish to double them, don't quite double the amount of milk and eggs.
Add the milk gradually, just enough to moisten the bread thoroughly. I sometimes substitute a bit of white wine for part of the milk. Season with ½ teaspoon dry mustard or ½ teaspoon curry powder or 1 teaspoon Worcestershire or a pinch of oregano. I usually use mustard, worcestershire, some grated onion and maybe some thyme.
Add a layer of sauteed vegetables (onion, green pepper, mushrooms) or leftover cooked vegetables, or thinly sliced well-drained tomatoes.
Below are some possible combinations, but experiment with whatever you have in the refrigerator! More eggs and milk may be added.
If your cheese dish is brought straight from the refrigerator, the baking time will be longer. Baking dish may be placed in a pan of hot water. Bake uncovered until center is set and knife inserted near center comes out clean. Let stand 10 min. to cool slightly before serving.
Serve with old-fashioned perfection salad, tomato aspic or a cucumber and tomato salad.
Variations: