Buttery Crab Bread Pudding

11 ingredients
4 steps

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

Directions

  1. 1
    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.
  2. 2
    2. 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. 3
    3. 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. 4
    4. 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.

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