Crab and Artichoke Savory Bread PuddingJun 20, 2016Posted by Chef LeaPrint
Isn’t it frustrating to let the oven’s residual heat go to waste? Here’s a recipe that gives you the opportunity to make a delicious brunch dish for the next day, after you’ve cooked up a feast the night before.
I had a pizza festa on a recent Saturday night for some friends who were staying with us for the weekend. I made a dozen assorted pies, but a few of them weren’t eaten (doesn’t it seem like the whole country is on a diet?) so I thought I’d do my usual post-pizza breakfast—crack a couple of eggs on top of each pie and slide it into the oven.
Then I had a little wine-induced brainstorm. My freezer contained the goods—half a pound of lump crab and frozen artichokes. I had some day-old bread, too, so I whipped up this bread pudding while my pals were cleaning the kitchen. A little cutting, mincing, seasoning and mixing and the next morning it turned into breakfast applause.
- 8-10 ounces day-old bread (something with character; not too strong or crusty)
- 1 cup half and half
- 1 cup whole milk
- 5 eggs
- 3 Tblspn butter
- 1/2 cup minced shallots
- 2 Tblspn chopped fresh parsley
- 2 Tbspn Marsala or Madeira wine
- 8 ounces lump crab meat
- 9 ounces package of frozen artichokes (Bird’s Eye sells a “deluxe” variety)
- 3 Tblspn fresh lemon juice
- 1/4 tspn cayenne
- Salt and pepper to taste