2 eggs, beaten
1 cup milk
1/2 cup brown sugar
1 1/2 cups apricot preserves
6 cups shredded Cheddar cheese
2 (10 ounce) cans yellow corn bread
1 cup chopped celery
1 tablespoon butter
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix eggs, milk, brown sugar, apricot preserves and cheese. Stir in the bread, celery and cheese.
Spread 4 tablespoons of the egg mixture into the bottom of the prepared pan. Place half of the cheese in the center of the egg mixture; spread half of the egg mixture over the bread. Cover with half of the celery mixture. Layer half of the remaining cheese on top.
Top with half of the celery mixture. Spread half the egg mixture over the egg mixture. Sprinkle half the remaining 1/2 cup of cheese over the egg mixture. Top with remaining half of celery mixture. Repeat with remaining bread.
Bake in preheated oven for 60 minutes, or until center is golden brown.