Instructions: Remove crust from bread; reserve crusts for another purpose. Cut bread into 40 1" cubes; set aside. Add butter and cheese to a medium saucepan over low heat. Cook, stirring, until melted. Stir in dill weed, worcestershire sauce and onion. Remove from heat and cool slightly. Use a whisk or electric mixer to beat in eggs. Using a fork, dip each bread cube into hot cheese mixture, turning to coat all sides. Shake off excess sauce. Arrange coated cubes on an ungreased baking sheet. Refrigerate 1 to 2 days or freeze immediately. Store frozen cubes in airtight containers up to 6 months. To serve, preheat oven to 350. Bake refrigerated cubes 10 minutes or frozen cubes 15 minutes. Serve hot.

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