In an effort to explore the most remote headwaters of Bridge Club Cuisine I made Luella’s Cheese Pudding from Talk About Good! (Junior League of Lafayette, La., 1969).
I will probably not make it again but it is not totally awful either.
A few observations:
the sherry makes the dish and the quantity is cunningly calculated to fall just short of too much;
as with most of these egg-and-milk casseroles let it cool to set rather than serving piping hot;
I predict it would be snarfed up in a potluck setting, with a due warning about the sherry, but I wouldn’t try to pass it off as a main lunch dish without draping asparagus over it or something as suggested;
aside from the sherry and optional garnish, ingredients are super cheap.
I’m happy to use American cheese in cheeseburgers, macaroni and cheese, grilled cheese, and cheese grits. I imagine the printed recipe would be amenable to an upgrade on both the cheese and the bread inputs, but I wanted to start by seeing what the original was like.