Move oven rack to middle position and preheat to 350℉. Generously grease a 9x13-inch baking dish with butter, and set aside.
In a 10-in. nonstick skillet, add 1 tsp. olive oil and preheat pan over medium heat. Add shallots, and cook, stirring often, until softened and golden, about 7-8 minutes. Stir in Holland House® Sherry Cooking Wine and cook until all of the liquid is evaporated, about 3-5 minutes. Remove from heat and cool for 5 minutes.
In a very large bowl whisk together the shallots, all of the eggs, half-and-half, chives, thyme, salt, pepper, and nutmeg.
Add the bread and toss in egg mixture to coat. Pour into prepared baking pan, cover with plastic wrap, and chill for 30 minutes.
Remove plastic wrap and bake for 25-30 minutes, or until the top is golden. Transfer bread pudding to wire rack and cool for 10 minutes before serving. Garnish with chopped chives (optional).
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Bold Boost #41: Pouring ½ cup of Holland House® Red Cooking Wine into your favorite chili recipe gives you an easy addition of robust flavor.
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