Savory Bread Pudding with Roasted Shallots Pecans and Herbs
Ingredients
- 1 tablespoon unsalted butter
- 8 large shallots, roughly cut
- 2 tablespoons unsalted butter
- 1 heaping tablespoon chopped garlic
- 12 shiitake mushroom caps, thinly sliced
- 3 ounces brandy
- 1/2 cup chopped fresh chives
- 1/2 heaping tablespoon chopped fresh thyme
- 2 to 3 fresh sage leaves, chopped
- Salt and freshly ground black pepper
- 26 ounces cream
- 6 whole eggs
- 1/2 cup pecans, toasted
- Small pinch nutmeg
- About 1 tablespoon salt
- About 1/4 teaspoon freshly ground black pepper
- 1 cup pecans, toasted
- 10 ounces stale bread, diced into 3/4-inch cubes*
- 1 stick butter
Instructions
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