Holiday Baked Oysters
Submitted by General Misinfo
Holiday baked oysters layer buttery toasted bread cubes with briny oysters, cream, lemon, and a cayenne kick, then bake into a golden casserole. The classic scalloped oysters that grace holiday tables.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
1 hrsAlong the coasts and across the South, no holiday table is complete without scalloped oysters, and this is the old-fashioned version that uses real toasted sourdough bread cubes instead of cracker crumbs. Those golden, butter-crisped cubes are the whole secret, soaking up the cream and oyster liquor while keeping a bit of crunch.
Toasting the bread cubes in butter first, seasoned with salt and a hit of cayenne, builds flavor and structure before they ever go in the dish. Then it’s all about the layering: bread, briny oysters, a sprinkle of lemon and grated onion, more bread, more oysters, then a pour of cream that seeps through and binds it into something between a savory bread pudding and a gratin.
The cayenne does quiet work here, its gentle heat cutting the richness of the cream and butter so the dish never feels heavy. Top with a final layer of cubes and a dusting of paprika for color, then bake until golden and bubbling. Don’t overbake; oysters turn tough and rubbery if cooked too long, so pull it the moment the top is browned and the center is set.
Pro Tips
- Use sturdy bread like sourdough and toast the cubes until golden. Soft fresh bread turns to mush under the cream.
- Don’t overbake. Oysters go rubbery fast, so pull the dish as soon as the top is browned and the center sets.
- The cayenne balances the richness, so don’t leave it out. Even a little makes a difference.
- Save the oyster liquor and drizzle some in for extra briny depth.
Variations
- Add a splash of dry sherry or a little chopped parsley between the layers.
- Stir grated Parmesan or a pinch of nutmeg into the cream.
- Use crushed buttery crackers for the top layer if you want a crisper crust.
Ingredients
Directions
Remove the crusts from the bread.
Cut the bread into quarter-inch cubes; in a large skillet, melt half the butter.
Add 2 cups of bread cubes and toss over LOW HEAT until they’re golden-brown.
Sprinkle the cubes lightly with salt and caynne, stirring constantly.
Brown the remaining cubes in the remaining butter.
Sprinkle again with the cayenne and the salt.
Cover the bottom of a 2-quart baking dish with ⅓ of the bread cubes; top the bread evenly with half the oysters, sprinkle with salt and cayenne, half the lemon juice and half the onion.
Cover with ⅓ of the bread cubes and sprinkle with salt, cayenne, the rest of the lemon juice and the onion.
Pour in the cream, and top with the last third of the bread cubes.
Sprinkle with paprika to make pretty.
Bake at 325 degrees for 25 to 35 minutes.
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