Fondue au four de Rimouski

1/2 lb sharp cheddar cheese (grated)
1/2 lb mozzarella (shredded)
2 cups bread crumbs
1 tsp salt
1/3 tsp paprika
1 1/2 cups warm milk
3 beaten eggs

Spread a layer of bread crumbs in a buttered, oven-safe, dish.

Mix together grated cheese, flour (about 1 tblsp) and salt.

Spread half of cheese mixture over the bread.

Repeat with another layer of bread and cheese.

Beat together milk and eggs. Pour over bread and cheese.

Bake at 350° F for 40 min. Serve hot.

Translated from Mme. Suzanne Lapointe's Fondues et Flambées de Maman Lapointe.