Savory (not sweet) Bread Pudding

French bread
1 bunch of asparagi
6 eggs
2 cups milk
1 t salt
ground pepper to taste
1 cup Gruyere cheese (very mellow cousin to Swiss, however Swiss is not a good sub, just use more mozzarella and Parm, or a different cheese you think would taste good, instead)
1/2 cup mozzarella
1/2 cup Parmesan cheese
2 spears of green onion
1/8 cup chopped fresh parsley
1/8 cup chopped fresh marjoram

Grease casserole dish with butter or oil. Cube bread and place in a large bowl. If the bread is fresh toast it after cubing it. In a large liquid measuring cup beat the eggs, milk, salt, and pepper together. Grate the cheese, and mix it in with the egg mixture. Mince the green onions and herbs, taking care to remove the marjoram stems, and any tough parsley stems. Mix these into the egg mixture. Preheat the oven to 375 degrees. Chop the asparagus up, and add it in with the bread. Pour the egg mixture into the bread mixture, mixing until all is combined. Press the bread down into the egg mixture with a spoon until it is saturated. Pour everything into the casserole dish, and bake until the top is browned and the egg is cooked, 30-40 minutes.