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.

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.

Full recipe here.

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Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.