Description
From BedandBreakfast.com...an untried recipe that we will make for New Year's Day brunch.
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Directions
Spray PAM over the bottom and sides of a 9x13 inch baking pan. Distribute bread cubes all over the bottom of the dish. Sprinkle with garlic and herb seasoning. In a large bowl toss together the seafood, pepper, onion, parsley, bacon and lemon zest and sprinkle it over the bread cubes. Sprinkle the shredded cheese over all. Whisk together the eggs, whipping cream, milk, sherry and pepper. Pour over the seafood and cheeses. Cover with plastic wrap and chill at least 8 hours or overnight. Preheat oven to 350 degrees. Bake for 1 hour or until casserole is golden brown. Important: Let casserole sit on top of the stove for 15-20 minutes to settle before cutting. May be kept warm in a 200 degree oven. Serves 8.
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Ingredients
 3 slices white Pepperidge Farm Sandwich bread cut into 1/4 inch cubes
McCormick salt-free Garlic and Herb seasoning
1 pound real or imitation crab or lobster meat, shredded coarsely
3/4 cup finely diced sweet red pepper
2/3 cup diced onion
1/4 cup diced flat-leaf parsley
2 tsp. grated lemon zest
1 pound bacon, thick-cut, cooked well and crumbled
1/2 pound shredded Italian 6-cheese blend
8 large eggs
3 cups whipping cream
2 cups milk
2 T. dry sherry
1/4 tsp. coarsely ground pepper
Parsley, red pepper strips for garnish
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