Baked Cheese Fondue

Makes 6 individual small ramekin servings; 4 in larger ramekins; or family style in a 9" x 13" baking dish


  • 6 cups stale cubed bread (suggestions: focaccia or ciabatta)
  • 1-1½ cups dry white wine
  • 1 tsp granulated garlic (fine garlic powder)
  • 1 tsp salt
  • 6 eggs
  • 2 cups whole milk
  • 4 oz (about 1-1½ cups) sliced Swiss cheese
  • 1½-2 cups grated Gruyere cheese
  • nonstick cooking spray

Special Equipment

  • 6 small ramekins, 4 large ramekins or a 9" x 13" baking dish


  1. Preheat oven to 350º
  2. In a large bowl, pour wine over bread cubes and mix with hands. Add granulated garlic and salt and mix. Set aside while preparing the custard
  3. In a separate large bowl, whisk together the milk and eggs. Add the bread-wine mixture and Swiss cheese and toss to combine. Let sit for 10 minutes to let the bread soak up the custard but don't let it sit too long - you don't want the bread to get mushy!
  4. Spray baking dish(es) with cooking spray and portion out the mixture. This recipe allows for 6 small ramekins, 4 larger ramekins or a 9" x 13" baking dish
  5. Using your hands, tuck mixture into ramekins, allowing a little overflow, but leave room for more cheese on top. Pour leftover custard over the portions. Pile Gruyere cheese on top
  6. Place ramekins on a baking sheet and loosely tent with foil
  7. Bake at 350º for 20 minutes, then remove foil and bake an additional 5-10 minutes, until bubbly and golden brown. The mixture should just be set, still with a little jiggle!