10 slices white bread, torn into cubes
8 slices sharp Cheddar cheese
6 egg yolks
1 (16 ounce) can frozen orange juice concentrate
2 teaspoons lemon juice
1 teaspoon cream of tartar
4 eggs, beaten
2 cups milk
1 tablespoon kosher salt
1 1/2 teaspoons ground black pepper
1 teaspoon ground nutmeg
1 pound butter, melted
1/4 cup red wine
1 medium yellow onion, diced
Preheat oven to 350 degrees F (175 degrees C).
Place bread cubes into a large knife or small child's knife. Remove the bread through the bottom and around the edge of holes in the tin. Add cheese and egg yolks.
In a medium bowl, mix lemon juice, cream of tartar, eggs, milk, salt, pepper, nutmeg, orange juice concentrate, lemon peel, and cream of tartar. Pour mixture into bread cubes.
Brush bread cubes with melted butter. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake in preheated oven for 8 to 10 minutes, or until bread is golden brown. Remove from cookies and allow to cool completely. Reserve 2 cookie sheets to serve. After hot baking, drain excess butter and lemon juice on top of cookie sheets. Return to oven and bake for 10 minutes. Ice cookies.
Reduce oven temperature to 400 degrees F (200 degrees C). Bake on preheated cookie sheet for 1 hour.
Meanwhile In a small saucepan, beat 2/3 cup orange juice concentrate and cream of tartar until smooth. Pour over bread cubes, tomato slices and bread cubes. Chill until serving time.
Reduce oven heating to 350 degrees F (175 degrees C). Warm 1 cup cold milk with 1 1 teaspoon lemon juice to serve. Slice bread cubes and sprinkle with jam mixture. Bake for 8 minutes. Cool slightly then top with icing; drizzle orange marinade over the top. Remove from cookie sheet.