Ingredients Jump to Instructions ↓

  1. 10 slice(s) firm white bread , torn into 1-inch pieces 4 tablespoon(s) butter or margarine , melted 1 1/2 pint(s) shucked oysters with their liquid 3/4 cup(s) heavy or whipping cream 1/4 teaspoon(s) salt 1/8 teaspoon(s) coarsely ground black pepper 2 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Place bread pieces in jellyroll pan and drizzle with melted butter, tossing to coat evenly. Toast bread in oven, stirring occasionally, until crisp and golden, about 25 minutes. Meanwhile, drain oysters, reserving liquid, and refrigerate. In 1-quart saucepan, heat oyster liquid to boiling over high heat. Reduce heat to medium and cook until oyster liquid has reduced to 3 tablespoons, about 5 minutes. Add cream, salt, and pepper; heat to boiling. Remove saucepan from heat. In large bowl, gently combine toasted bread pieces, oysters, and parsley. Spoon mixture into eight 12-ounce ramekins, dividing it evenly. Pour about 2 tablespoons cream mixture over each. Bake just until edges of oysters begin to curl, about 15 minutes. Makes 8 first-course servings. Nutritional information is based on one serving.


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