Menu Enter a recipe name, ingredient, keyword...

Buttery Crab Bread Pudding

In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.


Share this recipe with friends and family!

 

Send this recipe to friends

*required fields
We would like to remind you that we do not save these email addresses and no undesired emails will be sent.

If this is your first participation on Keyingredient.com, you will receive an email giving you the possibility to participate actively on the website and manage your subscriptions.