Cheese Pudding (6-8 servings)

• 8 slices buttered bread, preferably whole wheat or graham
• ¼ to ½ pound American cheese, grated or ground
• 4 eggs
• 4 cups milk
• 1 teaspoon salt
• ½ cup bread crumbs

1. Place slices of buttered bread on bottom of a greased baking tin. Sprinkle part of the cheese evenly over the buttered bread.
2. Place alternate layer of the cheese over the buttered bread.
3. Beat eggs, add milk and salt. Pour this mixture over the bread and cheese.
4. Sprinkle bread crumbs on top.
5. Bake in a moderate oven until knife thrust in center show that the custard is set.

Variation: Corn may be used instead of bread and cheese, especially cream-style corn.

Extension Bulletin 537 Low Cost Menus for One Month December 1939