Recipe: Corn Fondue (corn pudding using bread cubes, 1960's)

CORN FONDUE

2 eggs, beaten
2 cups milk
1 1/2 cups day-old-bread cubes
1 tablespoon steak sauce
1 (16 or 17 ounce) can cream-style corn
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup grated cheddar cheese

Mix all ingredients together, except cheese. Pour into shallow 1 1/2 quart baking dish. Sprinkle with cheese.

Bake in moderate oven (350 degrees F) for 1 hour, or until firm.

Makes 6 servings
Source: Recipe pamphlet: The Collector's Cookbook - Corn, Woman's Day Kitchen #115, August 1966