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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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