Instead of oyster dressing or scalloped oysters, try an ethereal bread-crumb pudding packed with plump, perfectly cooked bivalves. Their brininess helps to cut the richness of the custard.
Bread crumbs can be toasted 3 days ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
1 hr
Yield
Makes 8 (side dish) servings
Ingredients
Preparation
Step 1
Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
Step 2
Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.
Step 3
Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.
Step 4
Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.
What to drink:
Step 5
Lagier Meredith Mount Veeder Napa Valley Syrah '06
Recipe notes
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