Oysters Rockefeller Bread Pudding
This would make for a delicious addition to your Thanksgiving menu, and even if you are creating a surf and turf meal. Bottom line: this recipe is delicious all around.
Servings 8 people
- 2 dozen oysters ** see NOTE
- 1 brick frozen spinach thawed and drained of all liquid
- 1/2 cup scallions finely chopped
- 1/4 cup fresh parsley finely chopped
- 2 tbsp fresh tarragon finely chopped
- 6 cups country style bread cut into 1/2 inch cubes
- 4 large eggs
- 1 1/2 cups heavy cream
- oyster liquor
- chicken broth
- 1 1/2 cups gruyere cheese grated
- 1 tsp course salt
- 1/2 tsp coarsely ground black pepper
Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet pan and bake for 10-15 minutes until lightly browned.
In a large mixing bowl, whisk together the eggs, cream, oyster liquor/chicken stock, drained spinach and 1 cup of grated gruyere cheese. Add parsley, tarragon, salt and pepper and stir to combine.
Add the bread cubes and oysters to the bowl stirring well to combine.
Pour into a 13x9x2 inch baking pan and sprinkle top with the remaining 1/2 cup of gruyere cheese.
Bake for 45 minutes, until the top is golden and custard is set. Serve hot.
In this recipe, I recommend using oysters from the Gulf of Mexico because they are on the larger side. If you don't have access to these oysters, then I recommend using 3 dozen as opposed to two.
This dish is just as delicious served hot the next day.