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Souffle with toasted bread

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Chop the bread into bite-sized pieces with a knife.

We leave them on the counter, until we prepare the rest of the ingredients and they dry slightly.

Put them in a bowl and add the chopped fresh onions, the grated caseri, half the graviera and a couple of pinches of nutmeg.

Grind pepper.

We will use a buttered fireproof dish, measuring 30×20 cm.

We empty the ingredients into the fireproof dish and spread them so that their surface is uniform.

Put the eggs in a bowl.

We beat them with a hand mixer or wire for 1-2 minutes, so that they become fluffy and add the cream, milk and a little salt.

We mix.

Pour the ingredients in the pan with the egg-milk mixture.

We can leave them for 15 minutes on the counter and then bake them.

But ideally, for a fluffy result, I suggest you cover them with food film and leave them in the fridge for a few hours (from 2 hours to a whole night).



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