6 slices white bread
2 c. shredded cheddar cheese
1/4 c. finley chopped onion
1 tsp. salt
1/2 tsp. Worcestershire sauce
Dash cayenne pepper
4 eggs
2 1/2 c. milk
1 can (16 oz.) stewed tomatoes
1 tbsp. cornstarch
2 tbsp. cold water

Trim crusts from bread; cut bread into 1 inch pieces. Place half of the bread in ungreased 8 x 8 x 2 inch baking dish. Mix cheese, onion, salt, Worcestershire sauce and cayenne pepper. Spread over bread in dish; top with remaining bread. Beat eggs and milk; pour over bread. Cover and refrigerate at least 2 hours but no more than 24 hours.

About 1 1/2 hours before serving time, cook Spanish Strata uncovered in 325 degree oven until knife inserted in center comes out clean, about 1 1/4 hours. Let stand 10 minutes before cutting. Heat tomatoes to boiling. Mix cornstarch and water; stir in tomatoes. Boil and stir 1 minute. Serve with Spanish Strata. 6 servings.