Bread Soufflé with Vacherin Fribourgeois AOP and Gruyère AOP | Terroir Fribourg
Preparation Pour the milk over the slices of white bread and let soak for 15 min. Remove any excess liquid that wasn’t absorbed. Cut the Vacherin Fribourgeois A
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Ingredients
- 10 thin slices of white bread
- 3 1/2 dl milk
- 350 g Vacherin Fribourgeois AOP, thinly sliced
- 4 eggs
- 4 tbsp grated Gruyère AOP
- Salt
- pepper
- A pinch of nutmeg
- 40 g butter flakes
- 20 g butter for greasing the dish
- 400 g canned tomatoes
- 30 g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- ½ bunch of parsley, chopped
- 1 tsp dried herbs (basil, marjoram)
- 2 pinches of sugar
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