Ingredients 12 slices firm white bread 1/2 cup (1 stick) unsalted butter, softened 3/4 teaspoon dry mustard 1 clove garlic, finely chopped 1/2 pound (2 cups) shredded Kerrygold Blarney Castle cheese or Swiss cheese 2  teaspoons chopped fresh chives 1 teaspoon Worcestershire sauce Salt and pepper to taste 4 eggs 1-1/2 cups half and half 2/3 cup milk 1/2 cup chicken broth

Cooking Instructions Cut the crusts off the bread slices. In a small bowl, stir together the butter, mustard and garlic. Spread each slice of bread with some of the butter. Arrange 6 slices, butter side down, in a 9 by 13-inch baking dish. In a medium bowl, combine the shredded cheese, chopped chives, Worcestershire sauce, salt and pepper. Evenly sprinkle the cheese over the bread in the baking dish. Top with the remaining bread, butter side up. In a medium bowl, beat the eggs, half and half, milk and chicken broth. Pour over the bread. Cover tightly and refrigerate overnight. Preheat the oven to 350 degrees F. Uncover the fondue and bake it for 1 hour, or until the top is lightly browned and the inside is fairly firm. Remove the fondue from the oven. Let it rest for 10 minutes. Cut into 8 or 10 wedges.

Preparation Time:

15 minutes

Cooking Time:

60 minutes

Ready In:

13 hours 30 minutes

Servings:

8-10

*The dish is refrigerated overnight and then baked so that it’s creamy inside and crisp golden brown on the outside.
Just before serving, the fondue is cut into wedges.