Drunken Bread

First a quick update on the parsley soup--didn't take a pic, but it was delicious.  Think Cream of Spinach and the substitute loads of parsley.

This is something I've concocted from a menu item I had last weekend at a wine bar.  They called it "Drunken Bread."  I had some old garlic-studded sourdough bread in the freezer that I tore roughly into pieces.  To this I added every kind of cheese (shredded) I could find in the refrigerator:  Brie, Jarlsberg, sharp Cheddar, Butterkase.  Here's the "drunken" part:  I beat two eggs, along with some milk, generous grindings of black pepper and a good glug of white Vermouth.  Pour this over the bread/cheese mixture and let it sit for 5 minutes or so to soak in.  The I put the whole mess in a 350 oven until it was set and golden.  It's on warm waiting for my daughter to come home from school for lunch and we are going to dig in.  Smells great.