Name: Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes
Yield: 10 first-course
Ingredients: 1 1-pound loaf French bread, cut into 1 1/2-inch pieces; 1 pound asparagus, trimmed, cut into 1 1/2-inch lengths; 6 large eggs; 2 cups whole milk; 2 teaspoons salt; 1 teaspoon ground black pepper; 2 cups grated Gruyère cheese; 2 cups grated Swiss cheese; 1 cup grated Parmesan cheese; 1/3 cup chopped fresh chives; 1/3 cup choped fresh parsley; 1/3 cup chopped fresh marjoram

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