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Savory Bread Pudding with Roasted Shallots, Pecans, and Herbs Recipe

Savory Bread Pudding with Roasted Shallots, Pecans, and Herbs Recipe

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Savory Bread Pudding with Roasted Shallots, Pecans, and Herbs

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Ingredients:

Serving

1 tbsp unsalted butter
8 large shallots, roughly cut
2 tbsp unsalted butter
1 heaping tbsp chopped garlic
12 shiitake mushroom caps, thinly sliced
3 oz brandy
1/2 cup chopped fresh chives
1/2 heaping tbsp chopped fresh thyme
2 to 3 fresh sage leaves, chopped
salt and freshly ground black pepper
26 oz cream
6 whole eggs
1/2 cup pecans, toasted
small pinch nutmeg
about 1 tbsp salt
about 1/4 tsp freshly ground black pepper
1 cup pecans, toasted
10 oz stale bread, diced into 3/4-inch cubes
1 stick butter
cook's note : bread should be stale and not completely dry. focaccia and brioche types work well. avoid crusty bread because the hard crust does not absorb as well as softer breads.

Directions:

Preheat oven to 350 degrees F.
Melt butter in an 8 to 10-inch oven-proof saute pan and then add shallots. Transfer to oven and roast until lightly browned, stirring often. Remove pan from oven and set aside.
Over medium heat, melt 2 tablespoons butter in a 6-inch saute pan. Add garlic and saute for 30 seconds; do not let garlic color. Add mushrooms and saute until browned. Carefully add brandy and flambe. Remove pan from heat immediately when flames subside. Stir in herbs and season with salt and pepper, to taste. Set aside.
Place the cream, eggs, pecans, nutmeg, salt and pepper in a blender with the sauteed shallots (make sure to scrape the pan with a rubber spatula). Blend on high speed for about 20 seconds. Set aside.
Mix the cream mixture with the toasted pecans, bread cubes, and mushroom mixture. Mix well and refrigerate for about 1 hour, stirring every once in a while so that the bread fully absorbs the flambeed mixture.
Preheat oven to 350 degrees F.
Melt butter and then thoroughly brush the inside of 6 individual-sized ramekins. (It's best to use cool ramekins because the butter sticks better and forms a thicker coat). Fill ramekins about 3/4 full with the bread pudding mixture. Brush the tops with more melted butter. Place ramekins in a water bath and bake for 30 to 40 minutes. Remove from oven and from water bath and let cool for about 15 minutes. Run a paring knife around the bread pudding on the inside edge of the ramekin. Invert onto serving plates. The bread pudding can be prepared 1 day in advance, refrigerated, and reheated before serving.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1019.85 Kcal (4270 kJ)
Calories from fat	755.79 Kcal
		% Daily Value*
Total Fat	83.98g	129%
Cholesterol	264.89mg	88%
Sodium	1306.74mg	54%
Potassium	1274.74mg	27%
Total Carbs	50.54g	17%
Sugars	19.22g	77%
Dietary Fiber	12.62g	50%
Protein	22.47g	45%
Vitamin C	20.1mg	34%
Vitamin A	0.3mg	9%
Iron	4.7mg	26%
Calcium	282.1mg	28%

Amount Per 100 g
Calories	199.49 Kcal (835 kJ)
Calories from fat	147.83 Kcal
		% Daily Value*
Total Fat	16.43g	129%
Cholesterol	51.81mg	88%
Sodium	255.6mg	54%
Potassium	249.34mg	27%
Total Carbs	9.89g	17%
Sugars	3.76g	77%
Dietary Fiber	2.47g	50%
Protein	4.4g	45%
Vitamin C	3.9mg	34%
Vitamin A	0.1mg	9%
Iron	0.9mg	26%
Calcium	55.2mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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