Savory Bread Pudding with Roasted Shallots, Pecans, and Herbs
Recipe courtesy Executive Chef Brian Lewis, The Fairmont, Kansas City
Show: The Best Of
Episode: Thanksgiving Feasts
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- Recipe categories: Dairy, Nuts, Vegetables, Shallot, Mushroom, Bread,
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By anne.keene_8056780
Dallas, TX
on July 27, 2007
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I served this for a Sunday brunch and my guests loved it. Tinkered with some of the proportions and a few ingredients, but it was a great and stylish side.
By joshmandel_1075587
Albany, NY
on December 05, 2004
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One error regards the yield. The recipe says it makes 6 6-oz ramekins. Right! Out of 24 ounces of cream, 6 eggs, 12 mushroom caps, 10 oz. of bread cubes, 1.5 cups of pecans, etc.? There was enough batter for at least 16 6-oz ramekins, maybe more (I haven't used it all up yet!. The other error is that they suggest sauteing all those mushrooms in a 6" saute pan. I used a 10" pan and even then they were crowded (which can result in uneven cooking.
But overall, the results were spectacular. Very sophisticated dish, lots of flavors that meld together beautifully. Incredibly rich and filling. Two suggestions: first, there's a lot to be said for serving them right in the ramekins rather than unmolding and serving inverted. The tops, browned and crusty, are much more attractive than the bottoms. Second, the whole pecans (those that you DON'T add to the blender can be a little overwhelming if they're "whole halves." Next time I make this I'll be cutting the halves into quarters or eighths, or just chopping them roughly.