9 slices stale bread
1 lb. sharp cheese, grated
6 eggs
2 1/2 c. half cream, half milk
1 rounded tsp. brown sugar
1/4 tsp. paprika
1 finely minced onion
1/2 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire
Dash of cayenne

Cut off crusts. Butter the bread and cut into small cubes. Arrange alternate layers bread and cheese in casserole. Blend eggs, add all other ingredients and blend for a moment. Pour over bread and cheese in casserole. Cover tightly and refrigerate 24 hours before serving. Take out of refrigerator about 2 hours before baking. Set in shallow pan on flat paper bag in 1/2 inch cold water. Bake for 1 1/2 hours in 300 degree oven. Serves 8.