Jambalaya Pudding
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Plus 2 teaspoons unsalted butter; at room temperature, in all |
| 1 | c | Half and half |
| 1 1/2 | c | Heavy cream |
| 5 | lg | Eggs |
| 2 | c | Leftover jambalaya |
| 6 | sl | White bread; with crusts, torn into 2" pieces |
| Salt and pepper | ||
| 2 | Whole quails roasted | |
| 1 | c | Herb shallot sauce; recipe follows, (brown stock based) |
| 1/4 | c | Shaved green onions |
| HERB SHALLOT SAUCE | ||
| 1 | tb | Unsalted butter |
| 1/2 | c | Shallots; minced |
| 2 | c | Beef stock |
| 1 | Sprig fresh thyme or 1 teaspoon dried | |
| 2 | tb | Snipped chives or parsley |
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