Seafood bread pudding

There are a number of meals that have a certain mystique. They just sound fancy and, of course, difficult to make. These include dishes like coq au vin, crab soufflé, or beef Wellington. However, you don't always have the time or inclination to make these fancy dishes according to their classic preparations. That's when it is time for fancy meals made easy.

Let's take the classic example of the crab soufflé. Crab soufflé, when done properly, is a light, rich mixture of salty crab, sweet and tangy bell pepper, earthy eggs, and savory bread. Even better, it often comes with a rich, creamy sauce of garlic and herbs. It's delicious, but it's a soufflé and soufflés aren't exactly easy to prepare. However, a savory bread pudding is. 

Therefore, we can take all of the flavors of a crab soufflé and make a savory bread pudding with seafood instead. The end result: fewer steps, less mess, same great taste. Who could ask for more?

Seafood Savory Bread Pudding Recipe

This is an easy recipe, but it has one more step than most bread puddings. If you were making other savory bread pudding recipes like mushroom bread pudding, or savory tomato bread pudding, the ingredients would all be mixed together before baking. However, most seafood is going to come out rubbery if it is baked for the full time. 
Instead, for this savory bread pudding, the seafood will be cooked separately and mixed in toward the end of the baking process. This will preserve the delicate flavor of the seafood and make a nice presentation.

Ingredients

• 4 tablespoons butter plus extra for greasing the baking pan
• 2 cloves garlic, minced
• 8-ounces of your favorite seafood (shrimp, crab, lobster, etc.)
• 1 loaf French bread (preferably day-old French bread)
• 1 red bell pepper
• 1/2 cup corn kernels (optional)
• 4 eggs
• 2 cups cream
• 2 tablespoons Old Bay
• For the sauce:
• 2 cups mayonnaise
• 6 chipotles in adobo, minced
• 1 tablespoon garlic powder

Directions

1. Preheat the oven to 350 degrees F. Bring the butter to room temperature.
2. Cut the butter into tablespoon-sized pieces and put it into a skillet over medium heat. When melted, add the garlic and cook for about 30 seconds. Add the seafood and cook until it is covered in butter and is warm. Set aside, reserving any leftover butter.
3. Cut the French bread into bite-sized pieces and put it into a greased baking dish with the red bell pepper, optional corn, and the butter from cooking the seafood.
4. Next, in a mixing bowl, beat the eggs and mix in the cream and Old Bay. Pour the mixture into the baking dish so that the bread is mostly covered (you may not need all the mixture.)
5. Bake 15 minutes then add the seafood, continue baking until the cream/egg is set.
6. While the pudding is baking, mix the mayonnaise with the chilis and garlic powder to make a sauce.
7. Top the pudding with the sauce and serve with a lightly dressed side salad.