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.
I am definitely making this, but tripling the amount of spinach!
Can’t argue with a love for spinach! Let us know how it goes, Tony.
This has officially been added to the Thanksgiving menu. It turned out so well and was really easy to make, thank you!
That’s great to hear, Meghan! Thanks for sharing.
Can I substitute Herbsaint for the Pernod? I know they are considered interchangeable but want to check. My husband will eat this as a whole meal – oysters & bread pudding together = heaven! I know I shouldn’t rate a recipe before I make it but I can READ a recipe and know if I will like it. No scolding needed for rating before making!