When I saw this recipe, I wondered, “Why?” Why dip cubes of bread into cheddar cheese soup? Was this an appetizer? A main course for low-income cakers? The ramblings of a mad church lady?
But I made them, because you never know. These could be totally delicious. Right?
Let’s just say my people continue to mystify me.
1 can Campbell’s cheddar cheese soup
1 can milk (as per soup instructions)
Stale bread, cut into cubes (see note)
Prepare Campbell’s cheddar cheese soup as directed with milk. Dip bread on three sides [EDITOR'S NOTE: A cube has six sides. Why are the other three sides completely ignored?!? This should've been my first red flag.] and place on pan. Put in 450º to 475º oven for 8-10 minutes.
Note: I used sour dough bread because I thought it would taste better. Chalk one up to naïveté.
Source: Our 20th Anniversary Cookbook, Lambeth Co-operative Playschool Inc.