8-10ouncesday-old bread(something with character; not too strong or crusty)
1cuphalf and half
1cupwhole milk
5eggs
3Tblspnbutter
1/2cupminced shallots
2Tblspnchopped fresh parsley
2TbspnMarsala or Madeira wine
8ounceslump crab meat
9ouncespackage of frozen artichokes(Bird’s Eye sells a “deluxe” variety)
3Tblspnfresh lemon juice
1/4tspncayenne
Salt and pepper to taste
Instructions
Cut the day-old bread into one-inch cubes. Toast them allowing them to get barely golden.
Combine the milks and eggs. Whisk until well combined adding 1/2-1 teaspoon of salt.
In a sauté pan, melt the butter and gently sauté the shallots without browning them. Add the parsley and Marsala. Season lightly with salt and freshly ground pepper.
Add the crab and sliced artichokes to the shallots. Add the lemon juice and cayenne. Season with salt and freshly ground pepper.
Butter a baking dish that will be safe for your WFO. Toss the bread with the crab and artichoke mixture and put into the baking dish. Pour the milk and eggs over the bread.
Refrigerate the bread pudding overnight.
In the morning, check your oven temperature. Mine is usually between 300 and 400 degrees. If it is hotter than 375 degrees, allow it to cool down a bit further to prevent the eggs from scrambling. Ideal temperature is between 325-350 degrees.
Remove the pudding from the refrigerator to warm up to room temperature. You don’t need to build a fire—this is residual heat baking. Then slide the baking dish into the oven and bake for about 40-50 minutes. If it starts browning more than you’d like, cover it loosely with aluminum foil.
Notes
This is definitely Champagne or Prosecco-worthy so pop some corks!Buon appetito e ci sentiamo presto!Lea