Baked Cheddar Rarebit

Preheat oven to 350 degrees F. Grease a 2-quart shallow baking dish.

In a 3-quart saucepan over medium heat, fry bacon, stirring frequently, until lightly browned. Remove bacon and drain on paper towels; set aside. Discard all but 1/4 cup of the drippings.

Saute green onions in drippings for 2 minutes or until very limp. Add soy flour. Cook and stir for 1 minute. Add heavy cream. Stirring, bring to a boil an boil until thickened. Stir in Worcestershire sauce, mustard, paprika and salt; set aside to cool slightly.

Place bread evenly in dish. Sprinkle with cheese and reserved bacon.

Gradually whisk about one-third of the hot sauce into eggs, then whisk back into the hot mixture in saucepan. Pour over cheese and bacon. Bake for 40 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before cutting.

Serve hot or warm. If making ahead, reheat, covered, in a preheated 325 degrees F oven for 20 minutes or until hot.