Name: Buttery Crab Bread Pudding
Yield: 8
Ingredients: 10 oz. lump crabmeat -; 1 tbsp. finely chopped parsley -; 1 tbsp. finely chopped chives -; 2 tsp. fresh lemon juice -; 1 pinch cayenne pepper -; Kosher salt -; Freshly ground pepper -; 1 stick unsalted butter -; 1 24-inch day-old baguette -; 4 large eggs -; 1 c. milk -; 1 c. half-and-half -

Ingredients for - Buttery Crab Bread Pudding

1. 10 oz. lump crabmeat

2. 1 tbsp. finely chopped parsley

3. 1 tbsp. finely chopped chives

4. 2 tsp. fresh lemon juice

5. 1 pinch cayenne pepper

6. Kosher salt

7. Freshly ground pepper

8. 1 stick unsalted butter

9. 1 24-inch day-old baguette

10. 4 large eggs

11. 1 c. milk

12. 1 c. half-and-half

How to cook deliciously - Buttery Crab Bread Pudding

1 . Stage

Preheat the oven to 350 degrees F and butter a 9- by 13-inch ceramic baking dish. In a medium bowl, toss the crabmeat with the parsley, chives, lemon juice, and cayenne. Season with salt and black pepper.

2 . Stage

Butter each baguette slice and stand up the slices in the prepared baking dish. Using a spoon, tuck the crab mixture evenly between the slices of bread.

3 . Stage

In a bowl, whisk the eggs with the milk, half-and-half, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour the custard evenly over the bread and let stand for 10 minutes.

4 . Stage

Bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set. Let stand for 10 minutes before serving.