Chef David Lawrence: I had this in his class too! Like an Oven Fondue!

¼ cup unsalted butter, plus more for buttering pan
2 shallots, sliced
1/2 cup dry white wine
6 large eggs
2 1/2 cups heavy cream
1 teaspoon kosher salt
1 teaspoon white pepper
2½ cups Gruyere cheese (about 10 ounces)
2½ cups Swiss cheese (about 10 ounces)
¼ cup fresh chives, chopped
¼ cup fresh sage, chopped
¼ cup fresh marjoram, chopped
1 pound loaf of day old French bread, cut into ½-inch pieces

Preheat oven to 350 degrees.

Liberallybutter a 7×11 inch glass baking dish and set aside. Saute shallots inbutter until soft. Add wine and simmer for about 3 to 5 minutes toreduce the wine. Set aside.

Whisk eggs, cream, salt and pepperin a large bowl, add shallot wine mixture. Combine the cheese and herbstogether. Add all but 1 cup cheese to the egg mixture then carefullyfold in the bread pieces. Allow to stand a minimum of 1 hour in therefrigerator, or up to overnight.

Pour mixture into prepared panand sprinkle with remaining cheese herb mixture. Bake bread puddinguntil golden and puffed, about 40 minutes. Cool 10 minutes.