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 I originally made this dish during Lent, and then had the leftovers with our Sunday Steak Night as a side dish.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.
Buttery Crab Bread Pudding
(Adapted from Food and Wine)
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.
In a medium bowl, toss the crabmeat with the parsley, chives, lemon juice and cayenne. Season with salt and black pepper.
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.
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.
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.