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 -

Recipe information

Cooking:

Servings per container:

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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.