Oysters Rockefeller Bread Pudding is a delicious combination of cubed French bread, fennel, celery, spinach, oysters, and Parmesan cheese. There’s so much to love about a savory bread pudding.
This Oysters Rockefeller Bread Pudding makes a wonderful holiday casserole. It goes great with beef, turkey, or pork. It will be a big hit this holiday season!
There are quite a few ingredients in this recipe but it is really easy to make and can be assembled ahead of time, or even made over multiple days.
The first step is to cube a loaf of French bread, drizzle it with melted butter, and bake it in the oven for 15 minutes to get the bread cubes dried and crispy. This step can be done a couple of days in advance.
The second step is to saute onion, fennel, celery, and garlic in some butter and then stir in the spinach, parsley, ketchup, and Pernod. This step can be done a day or two in advance as well.
Next you’ll whisk together the eggs, heavy cream, and seasonings. This step can also be done in advance.
Finally combine everything with the oysters and Parmesan cheese and transfer to a 3-quart baking dish. This step can be done in advance, but I wouldn’t do it more than 8 hours ahead of time. Finally, bake the Oysters Rockefeller Bread Pudding in the oven until golden and crispy. One bite and you will fall in love with this rich and creamy bread pudding.
Tips for making:
- If you are a huge spinach fan, you can increase the amount of spinach.
- Pernod is a liqueur with an anise flavor and is a traditional ingredient in Oysters Rockefeller. It is pricey and not everyone likes it so feel free to leave it out.
More Oyster Recipes:
- 8 cups (1-inch) cubed French bread
- 4 tablespoons melted salted butter
- 4 tablespoons salted butter
- 1 cup chopped onion
- 1 cup chopped fennel
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1/4 cup chopped fresh parsley
- 2 tablespoons Pernod Anise, optional
- 1 tablespoon ketchup
- 6 large eggs, lightly beaten
- 1 cup heavy whipping cream
- 2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
- 3 (8-ounce) containers oysters, reserve oyster liquid and cut large oysters in half
- 3/4 cup freshly grated Parmesan cheese, divided
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place bread cubes on baking sheet and drizzle with melted butter. Place in oven for 15 minutes, stirring halfway through. Set aside.
- Place 4 tablespoons of butter in a large pan and melt over medium-high heat. Add onion, fennel, and celery and cook for 5 to 7 minutes.
- Add garlic and cook 1 minute.
- Add spinach, parlsey, Pernod Anise, and ketchup and remove from heat.
- In a large bowl whisk together eggs and heavy whipping cream Add salt, Worcestershire sauce, white pepper, and cayenne pepper.
- Add bread cubes, vegetable mixture, oysters and 1/2 cup Parmesan. Gently stir together. Transfer mixture to a greased 3-quart baking dish. Cover loosely with foil.
- Bake 20 minutes. Sprinkle remaining Parmesan on top. Bake uncovered another 20 minutes.
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Recipe adapted from Louisiana Cookin
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