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  • Writer's pictureTommy Centola

Crawfish and Spinach Bread Pudding

Crawfish season is probably my favorite food season. There is so much you can do with this crustacean. This week, I am paring them with bread in two different ways.

8 ounces French bread

12 ounces crawfish tails, coarsely chopped

1/4 pound lump crabmeat, picked through for shells

5 ounces fresh baby spinach, finely chopped

1 cup crumbled feta cheese, divided

2 tablespoons extra-virgin olive oil

2 tablespoons Dijon mustard

1/2 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

6 large eggs

2 cups milk

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 tablespoon butter, melted

Chopped fresh oregano

Spread bread cubes out on a dish towel. Let stand at room temperature until dried out and hard to the touch, about 12 hours.

Spray a 13x9-inch baking dish with cooking spray.

In a large bowl, combine bread, crawfish, crab, spinach, and 3/4 cup feta.

In a medium bowl, whisk together oil, mustard, and lemon zest and juice. Add eggs, whisking until combined. Pour egg mixture over bread mixture, stirring until moistened. Pour into prepared pan. Cover and refrigerate for at least 8 hours or overnight.

Preheat oven to 350℉.

Sprinkle with remaining 1/4 cup of feta.

Bake until set, about 40 minutes. Increase oven temperature to broil. Drizzle with melted butter. Broil until top is golden brown, 1 to 2 minutes. Sprinkle with oregano and serve.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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