Ingredients
10 oz. lump crabmeat
1 tbsp. finely chopped parsley
1 tbsp. finely chopped chives
2 tsp. fresh lemon juice
1 pinch cayenne pepper
kosher salt
Freshly ground pepper
1 stick unsalted butter
1 24-inch day-old baguette
4 large eggs
1 c. milk
1 c. half-and-half
Preparation
Step 1Preheat the oven to 350 degrees F 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 2Butter 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 3In 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 4Bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set. Let stand for 10 minutes before serving.
