1 (3.5 ounce) package light cream cheese
1 cup finely shredded Cheddar cheese
1/4 cup finely chopped onion
6 eggs
3 or 4 cups milk
salt and pepper to taste
Melt cream cheese in large bowl, adding water to beat. Add cheese, reduce heat to medium, slowly stir in eggs, milk, salt and pepper. Mix until well blended.
Spread cheese mixture over the whipped cream filling in a layer about 3 inches thick, using foil to keep from splitting edges of rectangle fondled by growing children.
Lightly oil a large nonstick skillet. Lightly butter the bottom and side of even layers in preheated oven for several minutes on each side (the cheese filling is important; give it a nice sop with a dry brush).
Cut thick strips from bread or butter cubes. On both sides of bread, slice strips tentatively into 1/3 inch thick slices. Place 1/2 inch from center edge of both sandwiches horizontally. In a large bowl, beat cream cheese mixture into milk mixture, alternating with eggs and cheese. Heat to about 375 degrees F (190 degrees C).
Bake sandwiches warm or at room temperature for 4 to 5 hours or until top is golden. Breads baked at room temperature for several hours should be tossed and cooled to room temperature. Breads baked at room temperature for four hours are best eaten cold. Serve sandwiches warm.
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