Wine, Bread, and Cheese Soufflé

Name: Wine, Bread, and Cheese Soufflé
Yield: Serves 4
Ingredients: 2 cups shredded Swiss cheese, such as Jarlsberg or Emmenthaler; Splash of white Worcestershire sauce; 2 cups shredded Swiss cheese, such as Jarlsberg or Emmenthaler; 2 cups shredded Swiss cheese, such as Jarlsberg or Emmenthaler; ½ cup milk; 3 large eggs; 8 slices day-old homemade country bread, (no more than ¾ inch thick) cut in half on the diagonal; ½ cup dry white wine; ¼ teaspoon paprika; 1 teaspoon Dijon mustard; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ½ cup (1 stick) unsalted butter or margarine, at room temperature; 2 to 3 cloves garlic, pressed; ½ cup (1 stick) unsalted butter or margarine, at room temperature

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This rustic casserole is a cross between a traditional soufflé and a quiche. It has a crust of garlic-scented bread slices and a filling that is made with a dry white wine, like a sauvignon blanc. The type of wine you use will affect the character of the dish. This is a wonderful meal if you’re in a hurry.

Ingredients

½ cup (1 stick) unsalted butter or margarine, at room temperature
2 to 3 cloves

Main course
Vegetarian

Method

Preheat the oven to 325°F.
Cream together the butter and garlic in a small bowl. Spread the bread slices on one side with the garlic butter. Arrange, butter side down, to line the sides and bottom of a 1½-quart casserole or 7½-inch soufflé dish. It doe