Ingredients
12
slices firm white bread
1/2
cup (1 stick) unsalted butter, softened
1
clove garlic, finely chopped
1/2
pound (2 cups) shredded Kerrygold Blarney Castle cheese or Swiss cheese
2
tsp chopped fresh chives
1
tsp Worcestershire sauce
Directions
1.
Cut the crusts off the bread slices.
2.
In a small bowl, stir together the butter, mustard and garlic. Spread each slice of bread with some of the butter.
3.
Arrange 6 slices, butter side down, in a 9 by 13-inch baking dish.
4.
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.
5.
In a medium bowl, beat the eggs, half and half, milk and chicken broth. Pour over the bread. Cover tightly and refrigerate overnight.
6.
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.
7.
Remove the fondue from the oven. Let it rest for 10 minutes. Cut into 8 or 10 wedges.
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