Bread and Cheese Soup from the Grisons

From "The Swiss Cookbook". I haven't made it yet. Sounds like great simplicity. Pepperidge Farm mades a good, firm white bread. The author says that this is a traditional, nonliquid soup. I'm having trouble meshing "soup" and "nonliquid", but there you go.

• Ready In: 35 mins
• Serves: 2-3

Ingredients

• 2  slices  firm  white bread
• 1 1⁄4 cups  grated gruyere cheese
• 1 1⁄2 cups  hot  beef bouillon
• 1⁄3 cup dry white wine
• 2  tablespoons butter

Directions

1. Cut the bread into small cubes.
2. Butter a 1.5 quart casserole.
3. Measure 1 cup of the cheese and reserve the rest.
4. Put alternate layers of bread and the 1 cup of cheese into the casserole.
5. Combine the beef bouillon and wine. Pour over the bread and cheese.
6. Dot the top with the butter and sprinkle with the remaining 1 cup of cheese.
7. Bake at 350 for 20-25 minutes.