With classic Louisiana flavors, this Oysters Rockefeller Bread Pudding will be a hit this holiday season.
Oysters Rockefeller Bread Pudding
Yields: 10 Servings
- 8 cups (1-inch) cubed French bread
- 5 tablespoons unsalted butter, melted
- 4 tablespoons minced garlic, divided
- 3 tablespoons unsalted butter
- 1 cup chopped fennel
- ¾ cup chopped yellow onion
- ½ cup chopped celery
- ½ cup frozen chopped spinach, thawed and squeezed dry
- ⅓ cup chopped fresh parsley
- 2 tablespoons Pernod Anise
- 1 tablespoon ketchup
- 1 tablespoon kosher salt
- 2 teaspoons Worcestershire sauce
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- 6 large eggs, lightly beaten
- 1 cup heavy whipping cream
- 3 (8-ounce) containers oysters, shucked, drained, and quartered, if large (reserve oyster liquor)
- ¾ cup freshly grated Parmesan cheese, divided
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Spray a 3-quart baking dish with cooking spray.
- Place bread on prepared baking sheet. Add melted butter and 1 tablespoon minced garlic, tossing to combine. Toast until lightly browned and crisp, about 15 minutes.
- In a large Dutch oven, heat butter over medium-high heat. Add fennel, onion, celery, and remaining 3 tablespoons minced garlic; cook until vegetables have softened and released their liquid, 5 to 7 minutes. Remove from heat; stir in spinach, parsley, Pernod, ketchup, salt, Worcestershire, white pepper, and cayenne.
- In a large bowl, whisk together eggs, cream, and ½ cup reserved oyster liquor. (If not enough liquor, replace with more cream.) Add bread, vegetable mixture, oysters, and ½ cup Parmesan, gently stirring until combined and liquid is mostly absorbed. Spoon into prepared baking dish, and loosely cover with foil.
- Bake for 20 minutes. Top with remaining ¼ cup Parmesan, and bake, uncovered, until bread is lightly browned, cheese is melted, and pudding is firm to the touch, about 25 minutes more.