Buttery Crab Bread Pudding

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 10 ounces lump crabmeat, picked over
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped chives
• 2 teaspoons fresh lemon juice
• 1 pinch cayenne pepper
• kosher salt & freshly ground black pepper
• 1/2 cup 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

Recipe

• 1 preheat the oven to 350° and butter a 9-by-13-inch ceramic baking dish. in a medium bowl, toss the crab meat with the parsley, chives, lemon juice and cayenne. season with salt and black pepper.
• 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 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 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.