I toast the bread sprinkled with lots of shredded Gruyere cheese separately on a baking sheet then float it on the soup. That’s the way my grandmother made it. She got the recipe from a cookbook she received for a wedding present in 1930.
Browning only occurs on the cheese side but the bottom dries a bit so it doesn’t immediately turn into mush in the soup.
Even though I love the bread soup I am going to try your way to compare the two. Do you toast your bread 1st & then again w/ the cheese or just the one time w/ the cheese? This is making me crazy with hunger. Heating up two left over bbq wings & roasting a sweet potato I cooked this morning.
That sounds like something I can handle! Thanks