Direction :

1. Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish; set aside.
2. Spread bread on a large baking sheet.ake until lightly golden and toasted, about 20 minutes, stirring once halfway through. Turn oven off.
3. Melt butter in a large skillet over medium heat. Add onions and celery, cook stirring frequently, until translucent, about 5 minutes. 
4. Add garlic, thyme, sage, rosemary, salt and pepper. Continue to cook and stir until garlic is aromatic, about 2 minutes. Add white wine vinegar and cook, stirring, until mostly evaporated, 1 minute.
5. Combine toasted bread cubes, onion mixture, and parsley in a large bowl; set aside.
6. Combine eggs, half-and-half, gouda, and Parmesan in a medium bowl. Add to bread cube mixture, stir to combine.
7. Spread bread mixture evenly in the prepared baking dish. Cover and refrigerate 2 hours to overnight. Let bread pudding stand at room temperature for 20 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
8. Bake until center of bread pudding is set, top is golden brown and a knife inserted in the center comes out clean (160 degrees F or 71 degrees C internal temperature), about 45 minutes. Let stand 10 minutes before serving.