Oysters Rockefeller Bread Pudding

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.

Prep Time20

Cook Time45

Total Time1 5

Course: Casserole, Side Dish

Cuisine: Southern

Keyword: Christmas

Servings:

Equipment

Ingredients

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

Instructions

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.

Nutrition