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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Egg Fondue Recipe

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This recipe for Egg Fondue is from The Steidley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices of bread, cubed, no crust
1 1/2 lbs. of sausage, cut in thirds
4 eggs
3/4 tsp. dry mustard
2 1/4 cups of milk
2 cups of shredded cheddar cheese
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1 can of mushroom soup
1/2 cup of milk
Directions:
Directions:
Place bread in 9 x 13 pan sprayed with Pam. Top with cheese and sausage. Beat eggs with milk and mustard and pour over bread mixture.
Refrigerate overnight.
The next day, dilute mushroom soup with 1/2 cup of milk. Pour over bread / egg mixture. Bake at 300º for 1 1/2 hours.
(Cooking time will vary depending on your oven. Start checking at 1 hour and when fondue is no longer runny, take from oven.)
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 + minutes
Personal Notes:
Personal Notes:
Aunt Julie is Grandma Mickie Hish's youngest sister. As a youngster, I spent many hours playing at her house with cousins Vicki, Bob, Doug, Michelle, Lori and Gerry.

 

 

 

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