Supplies
- 6 slices white bread, thick slices
- 1 egg, beaten
- ½ cup milk
- 1 package corn potage mix
- 4 cups white cheddar cheese, shredded
- Fresh parsley, for seasoning
- Fresh black pepper, for seasoning
Steps
- Preheat oven to 300 degrees.
- With a small round cutter, cut out 1 large circle in the center of 4 slices of bread.
- Take 1 slice of bread (not hollowed out) and dip in egg mixture so it is fully coated.
- On a baking sheet lined with aluminum foil, place the coated slice of bread.
- Next, dip each piece of hollowed out bread in egg mixture so they are fully coated.
- Then, stack them one by one on top of the slice of bread so it forms a tower.
- Cut up the circular bread pieces into strips to use for dipping.
- Bake in the oven for 15 minutes along with additional small slices of bread until toasted and golden brown.
- In a large saucepan, add milk and corn potage mix. Whisk together until smooth.
- Add in the cheddar and whisk together until creamy, smooth.
- Carefully, pour mixture into center of the bread tower.
- Season with fresh black pepper and parsley.
- Dip toast slices and enjoy.