Makes 4 servings
2 tbsp butter
8 slices day-old bread (the softer the bread, the denser the pudding)
4 cups milk
3 eggs, beaten
½tsp salt
1tsp black pepper
½ cup thinly sliced green onions, green garlic or shallots
¼ cup chopped fresh tarragon, chervil or parsley
½ cup grated Gruyère cheese
Preheat the oven to 375°F . Grease a baking dish with 1 tbsp of butter.
Put the bread in a bowl, breaking up any large pieces. Pour the milk over the top and push the bread down to submerge it. Let stand until softened, even soggy, about 10 minutes.
Remove the bread from the milk, squeezing it as dry as possible. Stir the eggs, salt and pepper into the milk until blended and set aside. Scatter one-third of the bread in the bottom of the prepared baking dish. Sprinkle the surface with half of the green onions, herbs and cheese. Top with half of the remaining bread and then all of the remaining green onions, herbs and cheese. Layer the remaining bread on top. Pour the milk mixture over all, making sure it seeps to the bottom of the baking dish. Cut the remaining 1 tbsp butter into bits and dot it across the surface of the bread.
Place in the oven and bake until the pudding is puffed and golden and a knife inserted into the centre comes out clean, about 40 minutes. Serve hot or warm, scooping directly from the baking dish onto plates.