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Trim crusts from bread slices and cut into 1/2-inch cubes. Beat eggs in large mixing bowl. Add milk, cheese and Worcestershire sauce. Mix together, then stir in bread. Let stand for 15 minutes. Put 1/3 cup soufflé mixture into buttered muffin cups. Place the muffin tin into a jelly roll pan filled with 1/2-inch of water.
Bake in a 375°F oven until set, about 25-30 minutes. Remove when they have puffed up and are slightly brown on top. Sprinkle chives on each soufflé, for garnish.
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