World War 2 Baked Cheese Dreams Recipe

***This post is for the WW2 Ration Cook-in (#wwiirationcookin on Instagram). We're stuck at home but that doesn't mean we aren't working! For the next 7 days we will be attempting a new ration recipe from World War 2.  Be sure to check out @victorykitchenpodcast, @history.in.the.kitchen, and @missfashionistageek on Instagram to see what they cook up this week.***

This is for day #3: Dinner. I've seen this exact recipe in a Pyrex cookbook from 1925 and in the Maritime Cookbook (1939.) It sounded pretty good.

My companion liked it and said they would eat it again. I was not at all into the texture of this. Baked Dreams or Vomit Sandwich?   It tasted like cheese flavored bread pudding with toast on top. There are two possibilities. 1. I wasn't supposed to use all 2 cups of the milk and just "coat the tops" of the sandwiches or 2. I didn't bake it long enough. It's also possible it's just supposed to taste like this. The world may never know.

I have seen other recipes for "cheese dreams" that are similar and just coat the bread and fry in a frying pan. I think that's more my preference.

The Maritime Cookbook (Montreal) 1939

World War 2 Baked Cheese Dreams Recipe 

Ingredients:

- 8 slices of Bread
- 4 slices of Cheese
- 2 Cups Milk
- 2 Eggs, slightly beaten
- Butter (Margarine, lard, butter substitutes)
- 1/4 teaspoon Paprika
- 1/2 teaspoon Salt
- Pinch Cayenne Pepper
- Pinch of Paprika

Directions:

Butter the bread. Place 4 pieces in a buttered casserole dish. Place cheese on the slices of bread, sprinkle with paprika then top with the remaining bread slices. Scramble the eggs and mix with the paprika, salt and cayenne pepper and pour over the "sandwiches."Bake at 425 °F for around 45 minutes or until browned.