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Crab Brunch Casserole

Crab brunch casserole layers lump crabmeat, sharp cheddar, and green onions over bread cubes, then bakes in a savory egg custard. It comes out puffed and golden with a tender center.
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Prep Time 15 minutes
Cook Time 55 minutes
Standing and resting 25 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for coating
  • 8 cup bread 1-inch cubes, from about 1 pound sturdy white bread
  • 1 lb lump crabmeat picked over for shell fragments
  • 2 cup sharp cheddar cheese shredded
  • 0.5 cup green onions thinly sliced
  • 8 eggs large
  • 2 cup whole milk
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Spread the bread cubes in the dish.
  4. Scatter the crabmeat, cheddar, and green onions evenly over the bread cubes.
  5. Whisk the eggs, milk, Dijon mustard, Old Bay, salt, and pepper in a large bowl until combined.
  6. Pour the egg mixture evenly over the bread and crab.
  7. Press the bread gently into the egg mixture.
  8. Let the casserole stand for 15 minutes.
  9. Bake for 45 to 55 minutes, until puffed and golden and the center reaches 160°F.
  10. Let the casserole rest for 10 minutes before serving.

Notes

Press the bread gently into the egg mixture so the cubes soak evenly. Refrigerate leftovers for up to 3 days; freezing is not recommended because the custard may become watery. Use lactose-free whole milk if needed.