Fleur de Lis Catering New Orleans Cuisine's recipe for crawfish bread pudding


1/2 pound Butter
1 cup Celery
1 cup Onions
1/2 cup Bell pepper
2 tblsp Garlic
Chop and Saute' all vegetables.

1 tbsThyme Leaves
1/2 tbs Garlic Powder
Cayenne Pepper
Black Pepper
White Pepper
House Spice or Creole seasoning to taste

Saute' these spices with vegetables until Med. Tender then add 1/2 lb Rough chopped Crawfish Tails cook until just heated then remove from heat.
Saute the remaining crawfish tails in butter, 1 tbs of chopped garlic and one swirl of white wine

Custard Mix:
1 dozen Whole Eggs
16 oz Heavy Cream

Whip these together until blended.
Enough French Bread Cubes to fill an 8x12 or 9x13 pan.

Method: Preheat oven to 425* F. In a large bowl place bread cubes, Saute' Mix & Custard Mix. Fold until the liquid has been mostly absorbed. Place in greased baking pan, then into the oven. Bake for 15 min. at 425*F then turn oven temperature down to 350*F and bake another 40 - 50 min. Until browned evenly across the top and the pudding has soufled.

Served with sauteed crawfish tails on top

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