Oysters Rockefeller Bread Pudding
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sophisticated savory bread pudding combining cubed French bread with spinach, fennel, oysters, and Parmesan. Traditionally a Southern holiday side dish with rich, luxurious flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 cups (1-inch) cubed French bread
- 4 tablespoons melted salted butter
- 4 tablespoons salted butter
- 1 cup chopped onion
- 1 cup chopped fennel
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 1 cup frozen chopped spinach (thawed and squeezed dry)
- 1/4 cup chopped fresh parsley
- 2 tablespoons Pernod Anise (optional)
- 1 tablespoon ketchup
- 6 large eggs (lightly beaten)
- 1 cup heavy whipping cream
- 2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
- 3 (8-ounce) containers oysters (reserve oyster liquid and cut large oysters in half)
- 3/4 cup freshly grated Parmesan cheese (divided)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1356mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 214mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.