Roast Shallot Bread Pudding

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Roast Shallot Bread Pudding

provided by Tamas Estates winery, Kimball Jones, Corporate Chef
1 loaf sour dough whole wheat bread
8 shallots, peeled
1 tablespoon butter
2 cups chicken stock
2 cups cream
1 cup milk
1 tablespoon fresh, chopped 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 chicken 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 ap. 1 hour, or until set. Serve immediately.

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