1 lb. loaf Italian or French bread, cut in 1 inch cubes
1/2 c. chopped green onion
1/2 c. finely chopped red bell pepper
1-1/2 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
1 lb. fresh crabmeat, remove cartilage and shells
6 large eggs
1 cup milk
1-1/2 c. half-and-half
1/2 t. dry mustard
1/2 t. salt
1/4 t. black pepper
1/4 t. cayenne pepper
1/4 c. flat leaf parsley, chopped
Grease 9x13 baking dish with softened butter. Layer bread cubes, green onion, crabmeat, bell pepper, 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese in prepared dish.
In a large bowl, whisk together eggs, milk, half-and-half, dry mustard, salt, black pepper and cayenne pepper. Pour over bread cube mixture in prepared dish. Be sure that bread cubes are covered with egg mixture. Top with the rest of the shredded cheese and refrigerate overnight.
When ready to serve, preheat the oven to 350°F. Bake casserole for 50 to 60 minutes until puffed and lightly brown.
Top with fresh parsley. Pair with Four Vines Naked Unoaked Chardonnay.
Eddie's Recipe Tip:
Try serving with fresh pesto, such as Cibo Naturals Basil Pesto, and chopped ripe tomatoes for a refreshing and colorful topping.