* Exported from MasterCook *
Savory Roast Shallot Bread Pudding
Recipe By :Tamas Estates winery, Kimball Jones, Corporate Chef
Serving Size : 5 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 loaf sour dough whole wheat bread
8 shallots -- peeled
1 tablespoon butter
2 cups stock -- [chikn falavor]
2 cups cream
1 cup milk
1 tablespoon chopped fresh thyme
6 eggs
Kosher salt and freshly ground black pepper -- to taste
Melt the butter in an oven proof pan, and add the shallots. Place in a 350 degree oven and roast until caramelized, about 20-25 minutes. Add the stock and cook the mixture until the shallots are soft. Add the rest of the ingredients, except the bread. Season with salt and pepper. Slice the bread and layer into the dish. Cover with the shallot custard and bake in a water bath in a 350 degree oven for approx. 1 hour, or until set. Serve immediately.
Serves 4-6
ChupaNote: this is one of those empty-the-fridge-day recipes. Add minced leftovers with the bread and turn this pudding into dinner. Season before serving.
Cuisine:
"Mediterranean"
Source:
"Wine dot com"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 398 Calories; 34g Fat (76.2% calories from fat); 12g Protein; 11g Carbohydrate; trace Dietary Fiber; 351mg Cholesterol; 199mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat.
Nutr. Assoc. : 5049 0 0 0 0 0 0 0 0
