Buttery Crab Bread Pudding

Name: Buttery Crab Bread Pudding
Cook time: 25 min
Yield: 8
Ingredients: 10 ounces lump crabmeat, picked over; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped chives; 2 teaspoons fresh lemon juice; Pinch of cayenne pepper; Kosher salt and freshly ground pepper; 1 stick unsalted butter, softened, plus more for greasing the dish; One 24-inch day-old baguette—ends trimmed, bread cut into 3/4-inch slices; 4 large eggs; 1 cup milk; 1 cup half-and-half

Buttery Crab Bread Pudding was pinched from <a href="http://www.foodandwine.com/recipes/buttery-crab-bread-pudding" target="_blank">www.foodandwine.com.</a>

"In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top...."

INGREDIENTS

•

10 ounces lump crabmeat, picked over

•

1 tablespoon finely chopped parsley

•

1 tablespoon finely chopped chives

•

2 teaspoons fresh lemon juice

•

Pinch of cayenne pepper

•

Kosher salt and freshly ground pepper

•

1 stick unsalted butter, softened, plus more for greasing the dish

•

One 24-inch day-old baguette—ends trimmed, bread cut into 3/4-inch slices

•

4 large eggs

•

1 cup milk

•

1 cup half-and-half

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes