Lobster, Corn And Scallion Bread Pudding Recipe

Inspired by Feast

Time1h 30m

Serves6

with Parmesan cream sauce.

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Ingredients

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Bread Pudding

1 cup lobster meat, cooked and chopped

1 cup fresh corn kernels

1 cup scallions, chopped

4 cups day-old bread, cubed

4 large Eggs

2 cups Milk

1 cup Heavy cream

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Parmesan cheese, grated

Method

Preparation

Prepare the Bread Pudding Mixture

In a large mixing bowl, combine the chopped lobster, corn kernels, and chopped scallions. In another bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper. Add the bread cubes to the egg mixture and stir until well combined.

Combine Ingredients

Fold the lobster, corn, and scallion mixture into the bread mixture until evenly distributed.

Bake the Pudding

Preheat your oven to 350°F (175°C). Grease a baking dish and pour the bread pudding mixture into it. Bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Prepare the Parmesan Cream Sauce

In a saucepan over medium heat, combine the heavy cream and grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Serve

Once the bread pudding is done baking, let it cool for a few minutes before slicing. Serve warm with the Parmesan cream sauce drizzled over the top.