These are the sole ingredients of a potluck offering that’s popular in some parts of Minnesota and North Dakota. Some people use breads with a little less flair, like pumpernickel or rye, but the cinnamon version has its die-hard fans, especially in Roseau, Minn...“When you go to our local grocer — we only have one in town — on the Super One display is fresh baked, in-house cinnamon swirl bread with a pyramid of Cheez Whiz displayed next to it,” said Sinnamon Krings, Roseau promotions director. “To someone not from here you might wonder why but to a local it’s as common as peanut butter and jelly.”Those who love the combination are often nostalgic about it and remember eating it as a kid after church services or funerals. In some circles, it’s called “funeral bread.”..The company debuted Cheez Whiz in 1952, first in Britain, where Kraft marketed it as an easy way to make the sauce for Welsh rarebit. When the product landed on U.S. supermarket shelves the next year, Kraft already had the perfect way to introduce it to shoppers — on the company-sponsored television program Kraft TV Theatre... On Sept. 8, Sasser wrote that during that week’s program, Kraft TV Theatre demonstrated a recipe that is very close to funeral bread: Melba toast spread with Cheez Whiz and topped with sliced olives. Could this be the dish’s origin?
This may have been a standard sandwich in northwestern Minnesota, but not where I grew up in the southern part of the state. The closest sandwich to this that I can remember eating regularly from the 1950s used cream cheese and olives (not Cheez Whiz), and we ate it on puffy white slices of Wonder Bread, not cinnamon toast.
But this "funeral bread" looks yummy I'll give it a try.
Image credit Erica Pearson via the Minnesota Star Tribune.
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