• 12 slices firm white bread
  • 1/2 cup ganja unsalted butter, softened
  • 3/4 teaspoon dry mustard
  • 1 clove garlic, finely chopped
  • 1/2 pound (2 cups) shredded  Swiss cheese
  • 2 teaspoons chopped fresh chives
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 4 eggs
  • 1-1/2 cups half and half
  • 2/3 cup milk
  • 1/2 cup chicken broth



Cut the crusts off the bread slices.

In a small bowl, stir together the ganja butter, mustard and garlic. Spread each slice of bread with some of the butter.

Arrange 6 slices, ganja butter side down, in a 9 by 13-inch baking dish.

In a medium bowl, combine the shredded cheese, chopped chives, Worcestershire sauce, salt and pepper. Evenly sprinkle the cheese over the bread in the baking dish. Top with the remaining  bread,  ganja butter side up.

In a medium bowl, beat the eggs, half and half, milk and chicken broth. Pour over the bread. Cover tightly and refrigerate overnight.

Preheat the oven to 350°F. Uncover the fondue and bake it for 1 hour, or until the top is lightly browned and the inside is fairly firm.

Remove the fondue from the oven. Let it rest for 10 minutes. Cut into 8 or 10 wedges.