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5 from 1 vote

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.
Course Side Dish
Cuisine French
Keyword Oysters Rockefeller Bread Pudding
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Cost $35


  • 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.