Oyster Bread Pudding

Ingredients Weight Measure
Egg bread 2-1/2 qts.
Cream 1 cup
Milk 1 cup
Eggs, whole 5 ea.
Egg yolks 2 ea.
Green onions, sliced 1 cup (loosely packed)
Salt 1 Tbsp.
Pepper, white 1/4 tsp.
TABASCO® brand Original Red Sauce 1/8 cup
Oysters, fresh 48 medium
Ceramic molds or foil cups 12 ea.
Vegetable spray or butter for molds as needed

Fried Oysters

Ingredients Weight Measure
Cracker meal 1/2 cup
Yellow cornmeal 1/2 cup
Parsley, chopped 1 Tbsp.
Tarragon, chopped 1 Tbsp.
Salt 1 tsp.
Oysters, shucked and cleaned 12 ea.
Flour 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup

Creamed Leeks

Ingredients Weight Measure
Leeks, diced 3 cups
Cream 1 cup
TABASCO® brand Garlic Pepper Sauce 1 tsp.
Salt 1 tsp.
Chives, chopped, for garnish 2 Tbsp.
Chervil, for garnish 12 small sprigs


  1. For the Oyster Bread Pudding, cube the egg bread into 1/2"-sized pieces; reserve.
  2. Combine the cream, milk, whole eggs, egg yolks, green onions, salt, white pepper and TABASCO® Original Red Sauce together; whisk until well blended.
  3. Shuck the oysters and reserve all juices.
  4. Combine the egg and cream mixture with the diced bread and gently toss.
  5. Coat the inside of the molds with vegetable spray or butter.
  6. Fill the molds alternately with bread pudding and oysters (4 oysters per mold).
  7. Place the bread pudding in a baking dish and fill with 2" of hot water; bake in a preheated oven at 350°F for 20 minutes.
  8. For the Fried Oysters, combine the cracker meal, cornmeal, chopped parsley, chopped tarragon and salt in a shallow pan; reserve.
  9. Lightly dust the oysters in flour.
  10. Place the shucked oysters into the TABASCO® Green Jalapeño Pepper Sauce.
  11. Transfer the oysters from the TABASCO® Green Jalapeño Pepper Sauce to the cracker meal mixture. Lightly coat the oysters in the cracker meal mixture and pan fry on the stove top or deep-fry at 350°F.
  12. For the Creamed Leeks, place the diced leeks, cream and TABASCO® Garlic Pepper Sauce in a medium-size sauce pot. Cook over medium heat, until mixture is thick and leeks are tender (approximately 7 minutes).
  13. Garnish with the chopped chives and season with salt. Divide into 12 equal portions and reserve for plating.
  14. For each serving, place a spoonful of the Creamed Leeks in the middle of plate. Place Oyster Bread Pudding on top of the leeks. Place Fried Oyster on top of the bread pudding and garnish with chopped chives and a small sprig of chervil.

Yield: 12 servings