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1
Preheat oven to 350 degrees F.
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2
Melt butter in an 8 to 10-inch oven-proof saute pan and then add shallots.
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3
Transfer to oven and roast until lightly browned, stirring often.
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4
Remove pan from oven and set aside.
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5
Over medium heat, melt 2 tablespoons butter in a 6-inch saute pan.
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6
Add garlic and saute for 30 seconds; do not let garlic color.
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7
Add mushrooms and saute until browned.
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8
Carefully add brandy and flambe.
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9
Remove pan from heat immediately when flames subside.
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10
Stir in herbs and season with salt and pepper, to taste.
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11
Set aside.
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12
Place the cream, eggs, pecans, nutmeg, salt and pepper in a blender with the sauteed shallots (make sure to scrape the pan with a rubber spatula).
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13
Blend on high speed for about 20 seconds.
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14
Set aside.
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15
Mix the cream mixture with the toasted pecans, bread cubes, and mushroom mixture.
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16
Mix well and refrigerate for about 1 hour, stirring every once in a while so that the bread fully absorbs the flambeed mixture.
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17
Preheat oven to 350 degrees F.
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18
Melt butter and then thoroughly brush the inside of 6 individual-sized ramekins.
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19
(It's best to use cool ramekins because the butter sticks better and forms a thicker coat).
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20
Fill ramekins about 3/4 full with the bread pudding mixture.
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21
Brush the tops with more melted butter.
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22
Place ramekins in a water bath and bake for 30 to 40 minutes.
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23
Remove from oven and from water bath and let cool for about 15 minutes.
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24
Run a paring knife around the bread pudding on the inside edge of the ramekin.
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25
Invert onto serving plates.
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26
The bread pudding can be prepared 1 day in advance, refrigerated, and reheated before serving.
