Savory Bread Pudding with Asparagus, Swiss cheese, and Fines Herbes


1 12 oz loaf French bread, cut into 1 inch pieces
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
4 large eggs
1.5 cups whole milk
1 teaspoons salt
1/2 teaspoon ground black pepper
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
1/2 tsp chopped fresh chives
1/2 tsp chopped fresh parsley
1/2 tsp chopped fresh marjoram


Place cut bread on a large baking sheet. Let stand uncovered overnight to dry out.
Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 11x7x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.


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