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1
Generously butter two 9-inch-diameter cake pans with 2-inch-high sides.
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2
Place bread in very large bowl.
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3
Pour 4 cups milk over.
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4
Let bread soak until soft, about 10 minutes.
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5
Squeeze bread slices over same bowl, extracting as much milk as possible.
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6
Transfer bread to medium bowl.
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7
Transfer milk from bowl to 2-cup measuring cup.
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8
If necessary, add more milk to equal 1 1/3 cups total.
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9
Return milk to very large bowl.
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10
Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well.
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11
Arrange 1/4 of bread in each prepared pan.
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12
Sprinkle 1/2 cup chives over each.
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13
Sprinkle each with 1/4 of Brie cheese, then 2 tablespoons parsley and 2 tablespoons tarragon.
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14
Sprinkle 3 tablespoons Swiss cheese over each.
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15
Top each with half of remaining bread.
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16
Pour half of milk-egg mixture over each.
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17
Sprinkle 1/2 cup chives, 1/4 of Brie, 2 tablespoons parsley and 2 tablespoons tarragon over each.
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18
Sprinkle 3 tablespoons Swiss cheese and 1/3 cup Parmesan cheese over each.
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19
Dot each with 1 tablespoon butter.
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20
(Can be made 1 day ahead.
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21
Cover and chill.)
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22
Preheat oven to 350F.
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23
Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes.
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24
Let cool 5 minutes.
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25
Cut into wedges and serve.
