1

Remove crusts from bread.

2

Reserve crust for another purpose.

3

Cut bread into 1 inch cubes, set aside.

4

In a medium saucepan, stir butter and cheese over low heat until melted.

5

Stir in dill weed, worcestershire and onion.

6

Beat in eggs.

7

Remove from heat.

8

Using a fork, dip each bread cube into hot cheese mixture, turning to coat all sides.

9

Shake off excess sauce.

10

Arrange coated cubes on an ungreased baking sheet.

11

Refrigerate 1-2 days or freeze immediately.

12

To serve, preheat oven to 350 degrees and bake refrigerated cubes 10 minutes, frozen cubes 15 minutes.

13

Serve hot.