Preparation time approximately 30 minutes – Toasting/baking time approximately 25 minutes – quantities for a 2 litre shallow baking dish, greased. Serves 4


  • 350 g white bread, sliced
  • 2 tablespoons butter, soft
  • 100 ml dry white wine, preferably Chasselas
  • 300 ml milk
  • 3 eggs
  • 150 g semi-hard cheese finely grated
  • 3/4 teaspoon salt, a little pepper
  • 200 ml double cream, stiffly beaten


  • Lay sliced white bread on a baking sheet lined with baking parchment
  • Spread butter on bread
  • Toast bread for approximately 5 minutes in middle of oven pre-heated to 240 C.
  • Remove toast from oven, reduce heat to 200 C.
  • Arrange bread in layers in the prepared baking dish, overlapping slices slightly
  • Pour over 100 ml of Chasselas or dry white wine
  • To make cheese mixture, mix in a measuring jug the milk, eggs, cheese, salt & pepper.
  • Stiffly beat 200 ml of double cream and fold into the cheese mixture in the measuring jug.
  • Pour the cheese mixture with folded in double cream over the toasted slices.
  • Bake for approximately 20 minutes in the middlle of a preheated oven to 200 C


  • Bread can be toasted unbuttered in a toaster
  • ideal way to use up stale bread!

Per person: 41 g fat, 27 g protein, 52 g carbohydrate, 701 calories – recipe & photo from The Swiss Cookbook by Betty Bossi