Crab Bread Pudding

By CheeseDiva

Enjoy this cheesy casserole that’s made with bread and crab – a tasty brunch.

Ingredients

• 6 cups cubed brioche
• 1 lb crabmeat
• 8 oz provolone cheese, shredded (2 cups)
• 1/4 cup capers, drained
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, finely chopped
• 6 eggs
• 1 1/3 cups half-and-half
• 1 tablespoon fresh lemon juice
• Additional chopped fresh parsley, if desired

Preparation

Step 1

Spray 2-quart casserole with cooking spray. In large bowl, mix bread cubes, crabmeat, cheese, capers, 1/4 cup parsley and the garlic.

In medium bowl, beat eggs with wire whisk. Beat in half-and-half and lemon juice; pour over bread mixture. Spoon into casserole. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 350°F. Uncover casserole. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Sprinkle with additional parsley.