Buttery Crab Bread Pudding

Name: Buttery Crab Bread Pudding
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 24-inch day-old baguette, ends trimmed, bread cut into 3/4-inch slices; 1 pinch cayenne pepper; 1 Tbsp finely chopped chives; 4 larges eggs; 237 milliliters half-and-half; 8 servings Kosher salt and freshly ground pepper; 2 teaspoons fresh lemon juice; 283 grams lump crabmeat, picked over; 237 milliliters milk; 1 Tbsp finely chopped parsley; 1 stick unsalted butter, softened, plus more for greasing the dish

One serving contains 306 calories, 14g of protein, and 19g of fat. If $1.94 per serving falls in your budget, Buttery Crab Bread Pudding might be a great pescatarian recipe to try. This recipe serves 8. Head to the store and pick up lemon juice, milk, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat the oven to 350 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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Crabmeat

Ground Cayenne Pepper

Parsley

Butter

Chives

Equipment you will use

Baking Pan

Bowl

Oven

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.

Ingredients you will need

Baguette

Butter

Bread

Crab

Equipment you will use

Baking Pan

In a bowl, whisk the eggs with the milk, half-and-half, 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Ingredients you will need

Black Pepper

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Pour the custard evenly over the bread and let stand for 10 minutes.

Ingredients you will need

Custard

Bread

Bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set.

Ingredients you will need

Custard

Bread

Equipment you will use

Oven

Let stand for 10 minutes before serving.

Equipment

Ingredients

Servings:

24-inch day-old baguette, ends trimmed, bread cut into 3/4-inch slices 1pinch

cayenne pepper 1Tbsp

finely chopped chives 4larges

eggs 237milliliters

half-and-half 8servings

Kosher salt and freshly ground pepper 2teaspoons

fresh lemon juice 283grams

lump crabmeat, picked over 237milliliters

milk 1Tbsp

finely chopped parsley 1stick

unsalted butter, softened, plus more for greasing the dish

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.