Savory Bread Pudding With Roasted Shallots, Pecans, And Herbs Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 cup chopped fresh chives

10 ounces stale bread, diced into 3/4-inch cubes*

1 heaping tablespoon chopped garlic

1/2 cup pecans, toasted

8 large shallots, roughly cut

3 ounces brandy

*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.

2 to 3 fresh sage leaves, chopped

6 whole eggs

About 1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

Salt and freshly ground black pepper

1 tablespoon unsalted butter

1/2 heaping tablespoon chopped fresh thyme

1 cup pecans, toasted

1 stick butter

About 1 tablespoon salt

26 ounces cream

12 shiitake mushroom caps, thinly sliced

Small pinch nutmeg

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