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 jellyroll 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. Makes 10-12 servings.