© Kate Mathis
Active Time
25 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 8

In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.   More Savory Bread Puddings  

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Suggested Pairing

Concentrated white Burgundy.

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