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–+ servings

Buttery Crab Bread Pudding

One of the most irresistible dishes ever. Made with crab, butter, bread, cream, gruyere cheese, Italian herbs and fresh parsley to name a few ingredients.
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Total Time: 1 hour
Servings: 8

Ingredients

  • 16 ounces lump crabmeat
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of Old Bay seasoning
  • 1 Tablespoon of Italian seasoning
  • 1 Tablespoon finely chopped parsley
  • 1 Tablespoon finely chopped chives
  • Kosher salt and freshly ground pepper
  • 1 stick unsalted butter, softened (plus more for greasing the dish)
  • 1 (24-inch) day-old french bread loaf, cut into 3/4-inch slices
  • 4 large eggs
  • 1 cup milk
  • 1 cup half-and-half
  • 2 cups shredded gruyere cheese

Instructions

  • Preheat the oven to 350 degrees.
  • Butter a 9-by-13-inch baking dish - or whatever dish you want to use that fits your sliced bread with not too much room left over on the sides.
  • In a separate bowl mix together lump crabmeat with the Italian seasoning, parsley, chives, lemon juice, Old Bay seasoning and cayenne pepper.
  • Season with salt and black pepper.
  • Butter each baguette slice and stand up the slices in the prepared baking dish. Spoon and tuck the crab mixture evenly between the slices of bread.
  • In a separate bowl, whisk eggs with the milk, half-and-half, 1 teaspoon of salt and 1 teaspoon of black pepper. Pour the mixture evenly over the bread and let stand for 10 minutes.
  • Top with the gruyere cheese.
  • Bake the bread pudding for 30-35 minutes, until the top is lightly browned. Let stand for 10 minutes before serving.