Bread pudding is usually reserved for breakfasts and, especially, desserts. But it can be savory and the perfect dinner option, too.
Whenever I’ve had bread puddings they’ve been ooey, gooey and sweet — a great dessert that’s even better when covered in a rich sauce. But I’ve never had, or even heard of, a savory bread pudding until recently when I saw a recipe for crab bread pudding in Food & Wine magazine. I’ve always loved the dessert version, and I’m a huge fan of crab, so I figured a crab bread pudding would be delicious and decadent. I was right! It was rich and delicious and the perfect meal for a special occasion or just dinner with the family.
Crab bread pudding
- 1 pound lump crabmeat
- 1 tablespoon flat-leaf parsley, chopped
- 2 teaspoons dill, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- 1/2 cup (1 stick) butter
- 1 French baguette, cut into 1-inch cubes
- 4 eggs
- 1 cup milk
- 1 cup half-and-half
- Preheat oven to 350 degrees F and grease a 3-quart baking dish.
- Mix together the crab, parsley, dill, lemon juice, salt and pepper in a medium bowl until well combined and set aside.
- Lay half the bread in the baking dish and top with the crab mixture. Layer the remaining bread on top of the crab.
- Whisk together the eggs, milk and half-and-half and pour evenly over the bread. Let stand for 10 minutes, then bake for 30 to 40 minutes or until golden brown and custard is set. Cool for 10 minutes and serve.