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Happy early Easter! I hope you all have a wonderful holiday weekend!! I’m currently enjoying a fun vacation, but I’ll be back on Monday. As soon as I can get some of the trip post done on my travel blog I’ll share them with you. I originally made this dish during Lent, and then had the leftovers with our Sunday Steak Night as a side dish. I thought it was ok, I think it needs more seasoning, and since I didn’t use enough bread and dumped all the liquid in it was a little eggy. Not 100% sure I’ll make this again, but if I do I’ll cook it out on the BBQ pit, smoking it makes everything taste better haha.

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Buttery Crab Bread Pudding
(Adapted from Food and Wine)

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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

Preheat the oven to 350° and butter a 9-by-13-inch ceramic baking dish.

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In a medium bowl, toss the crabmeat with the parsley, chives, lemon juice and cayenne. Season with salt and black pepper.

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Butter each baguette slice and stand up the slices in the prepared baking dish.

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Using a spoon, tuck the crab mixture evenly between the slices of bread.

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

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

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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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