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.


  • 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


  • 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.


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.