| Prep: 20 min, plus chilling, 50-60 min. baking Makes 6 servings 1-loaf day-old challah or other egg bread, cut into 1-1/2-inch cubes Filling: 4 cups. milk
1 cup. heavy cream
2 cups shredded Gruyere or Swiss cheese (about 8-ounces)
1/2 cup. grated parmesan cheese
6 lg. eggs
3 tbls. chopped fresh tarragon or 3 tsp. dried tarragon
1 tbls. chopped fresh thyme or 1 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. hot pepper sauce | | | Grease a 2-1/2-quart shallow casserole. Arrange bread cubes evenly in prepared dish. To prepare filling, mix together milk, heavy cream, gruyere cheese, parmesan cheese, eggs, herbs, salt, pepper, and hot pepper sauce. Pour filling over bread cubes. Cover with plastic wrap. Chill 2 hours or over night. Preheat oven to 300. Bake pudding until set and a knife inserted in the center comes out clean, 50-60 min. Transfer dish to a wire rack to cool slightly. Submitted by John Putnum
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