Total Time
1hr 55mins
Prep 25 mins
Cook 1 hr 30 mins

A lovely recipe from my past life in New England. Great for brunch, lunch or dinner. May be prepared and refrigerated ahead of time.

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Coat a 2 quart baking dish with the melted butter.
  3. Line the bottom and sides with bread slices then the cheese slices.
  4. Fold crabmeat, milk, mayonnaise, green pepper, dill, and mushrooms into the beaten eggs.
  5. Season to taste with salt and fresh ground pepper.
  6. Pour over bread and cheese slices.
  7. Place in a baking pan and fill the pan with boiling water halfway up the side of the baking dish.
  8. Bake 1 1/2 hours or until a knife inserted into the pudding comes out clean.
  9. Serve immediately.


Most Helpful

Very tasty and perfect in every way, enjoyed thoroughly! Made without mushrooms.

rosslare November 09, 2010

What a FABULOUS savoury bread pudding - I could not make in straight away as I could not find frozen crabmeat! (I am in France) But, as soon as I got some, I made this for lunch yesterday and we BOTH loved it! Tangy, cheesy and craby tasting - very tasty indeed. Having waited to get hold of the frozen crab, I made no substitutions and made it exactly as posted - well written and very easy. We ate this with a crisp fresh salad and a glass of Chablis. Get well soon Lorac and merci beaucoup! FT:-)

French Tart August 07, 2008

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