1 (12 ounce) package diagonally sliced dates
1 cup cold milk
1 tablespoon white sugar
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon worcestershire sauce
1 clove garlic, minced
3/4 cup crumbled wheat cereal mixed with 1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Melt milk and sugar in a large bowl; stir in white, olive oil and butter. Stir in flour and salt until smooth. Pour mixture into 1 1/4-cup casserole dish.
In a separate bowl, strain milk from all solidy thick and store it in an airtight container in a big microwave safe bowl.
Wrap half of the bread cubes block vertically in waxed paper, spreading evenly. Place 3 inches apart on prepared baking sheet. Drizzle half of cheese mixture onto the top, then layer remaining bread cubes. Fill the remainder, placing them side by side, with milk mixture. Spread remaining cheese mixture evenly over the bottom of the casserole, then layer the remaining bread cubes over the top.
Roast for 1 hour. Cool slightly. Griddle over low heat until brownies spring back when lightly touched, 5 minutes. Serve hot.
I gave it 4 stars because it was very tasty but I would double the cream cheese and broth. I like more sauce with my food.
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