Parish Shrimp Casserole

It took me years to track down the following recipe. I first tasted it at a Parish supper in San Diego. I'll probably get in trouble with my Baptist friends but Episcopalian Women are fabulous cooks.

8 slices Farm Style Bread (Pepperidge Farms used to make this. It is a thinly sliced, dense bread. You can use either the white or wheat)

1 lb. medium sharp cheddar cheese

6 eggs

2 1/2 cups half and half

1 can cream of shrimp soup

1 tsp. brown sugar

1/2 tsp. paprika

1/2 tsp. dry mustard

Dash cayenne

1 small onion, grated

1/2 tsp. Beau Monde Seasoning

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. Worcestershire Sauce

Cut crusts from bread; butter and cut in cubes. Grate cheese. Layer bread and cheese in buttered 9x13 casserole. (2 layers each) Beat eggs and add remaining ingredients, beat until well blended.Pour over bread and cheese mixture. Let stand in refrigerator 24 hrs. Bake 1 hr. at 300° or until knife inserted in center comes out clean. Serves 8 nicely for Brunch. If you want to add a little more substance, throw in a can or two of small, cooked shrimp, drained.