Crawfish Bread Pudding

Main Course
Side Dish

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6 to 8

  • 3 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups half & half
  • 1 (1-pound) loaf soft French bread
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • ¼ pound tasso or seasoned ham, coarsely chopped
  • 1 pound crawfish tail meat with fat, coarsely chopped
  • 3 green onions, sliced
  • fresh basil, for garnish (optional)

Crawfish Bread Pudding

Crawfish Bread Pudding

Click image to enlarge



Preheat oven to 325ºF.
In a large bowl add eggs, salt, and pepper; whisk well. Whisk in half & half. Slice bread into one-inch chunks and add to egg mixture; mix well. Allow to absorb at least 20 minutes.
Heat oil in a large skillet over medium-high heat.
Add onions; sauté five minutes. Add bell pepper, celery, garlic, and tasso; sauté five minutes. Remove from heat; add chopped crawfish with fat and green onions. Let cool at least 10 minutes. Add to bread mixture; stir just until combined.
Pour mixture into a greased 13x9-inch baking dish. Bake for 55 to 60 minutes until bread pudding has set. Transfer baking dish to a wire rack and let rest 10 minutes before serving; garnish with fresh basil if desired.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive