Best 3 Buttery Crab Bread Pudding Recipes

Indulge in a delightful culinary creation that harmonizes the delicate sweetness of crab with the comforting warmth of bread pudding. This buttery crab bread pudding captivates the senses with its rich and creamy texture, complemented by the subtle briny flavor of crab. Each bite promises a burst of savory satisfaction, making it an ideal dish for special occasions, brunch gatherings, or a comforting meal on a chilly day.

The recipe offers two variations to cater to different preferences. The classic version features a traditional bread pudding base, while the cornbread version adds a touch of Southern charm with its slightly sweet and crumbly cornbread base. Both variations are topped with a golden-brown crust, adding a delightful textural contrast to the velvety interior.

For those seeking a vegetarian alternative, the recipe includes a meatless version that replaces crab with a medley of vegetables, such as bell peppers, mushrooms, and zucchini. This vibrant vegetarian bread pudding is equally flavorful and satisfying, offering a delightful combination of textures and flavors.

Whether you prefer the classic crab bread pudding, the cornbread variation, or the meatless alternative, this recipe has something for everyone. With easy-to-follow instructions and a detailed video tutorial, you'll be able to create this culinary masterpiece in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

BEST EVER BREAD PUDDING

Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

Ingredients

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT

Savory Bacon and Crab Bread Pudding Eggs Benedict image

This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Time 48m

Yield 2

Number Of Ingredients 19

Ingredients

1 tablespoon butter
3 cups dry bread cubes
1 teaspoon vegetable oil
1 strip bacon, chopped
¼ cup minced onion
¼ cup minced red bell pepper
⅓ cup chicken broth, or more as needed
⅓ cup heavy cream
1 large egg
½ lemon, juiced
1 tablespoon chopped fresh tarragon
1 teaspoon fresh lemon zest
4 ounces fresh lump crabmeat
salt and fresh ground pepper to taste
1 pinch cayenne pepper, or to taste
½ tablespoon distilled white vinegar
2 eggs
¼ cup hollandaise sauce
1 pinch cayenne pepper, for garnish

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
Place bread cubes into a large bowl, set aside.
Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
Stir in 1 egg, lemon juice, tarragon, and lemon zest.
Mix in crabmeat, salt, black pepper, and cayenne pepper.
Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Nutrition Facts : Calories 717.5 calories, Carbohydrate 43.2 g, Cholesterol 481.1 mg, Fat 48.7 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 23.3 g, Sodium 1300.8 mg, Sugar 5.4 g

CRANBERRY BREAD PUDDING

Cranberry Bread Pudding image

This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

16 slices bread, crusts removed, cubed
1-1/2 cups fresh or frozen cranberries, thawed
1 tablespoon grated orange zest
1/4 cup butter, melted
6 large eggs
4 cups whole milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
ORANGE CUSTARD SAUCE:
3 large egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1 orange zest strip (1/4 inch)
1/2 teaspoon orange extract

Steps:

Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

Nutrition Facts : Calories 370 calories, Fat 19g fat (10g saturated fat), Cholesterol 208mg cholesterol, Sodium 299mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 10g protein.

Tips:

Use fresh, high-quality ingredients for the best flavor. Day-old bread is the best for bread pudding, as it will absorb the custard better. If you don't have day-old bread, you can dry out fresh bread in a low oven for a few minutes.
Don't overmix the bread pudding batter. Overmixing will make the pudding tough.
Bake the bread pudding in a water bath. This will help to prevent the pudding from drying out.
Let the bread pudding cool slightly before serving. This will help it to set and make it easier to slice.

Conclusion:

Buttery crab bread pudding is a delicious and easy-to-make dish that is perfect for any occasion. With its rich, creamy custard and tender, flaky bread, it is sure to be a hit with everyone who tries it. Whether you are serving it for breakfast, lunch, or dinner, this bread pudding is sure to please.