Buttery Crab Bread Pudding

Name: Buttery Crab Bread Pudding
Total time: 1500 s
Yield: 20 servings
Cuisine: American
Ingredients: 10 oz lump crab meat; 1 tbsp finely chopped parsely; 1 tbsp finely chopped chives; 2 tsp lemon juice; pinch cayenne pepper; pinch salt; pinch ground black pepper; 1 stick unsalted butter; 4 large eggs; 1 cup milk; 1 cup half and half; 1 1/2 baguette

Dominique Robin @cook_2797769

Buttery Crab Bread Pudding

Dominique Robin @cook_2797769

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Ingredients

25 mins

20 servings

10 ozlump crab meat
1 tbspfinely chopped parsely
1 tbspfinely chopped chives
2 tsplemon juice
pinchcayenne pepper
pinchsalt
pinchground black pepper
1 stickunsalted butter
4large eggs
1 cupmilk
1 cuphalf and half
1 1/2baguette

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Steps

25 mins

1

Preheat oven to 350. Butter a 9x13 inch baking dish. In a bowl, mix: crab meat, parsely, chives, lemon juice and cayenne pepper.
2

Slice baguette into 3/4 inch slices and butter each side. Stand slices in baking dish and tuck crab mixture between each piece of bread.
3

In medium bowl, whisk: eggs, milk, half and half, 1 tsp salt, and 1/2 tsp ground black pepper. Pour custard evenly over bread and let sit for 10 minutes.
4

Bake for 30 minutes, until the top is lightly brown and custard is set. Let stand for 10 minutes.