Crawfish Bread Pudding from Steve's Marina Restaurant

Steve's Marina Restaurant
Crawfish Bread Pudding

1/2 lb Butter
1 cups Celery
1 cups Onions
1/2 cup Bellpepper
2 tblsp Garlic

Chop and Saute' all vegetables.

5 Bay Leaves
2 tbls Basil
1 tbls Thyme Leaves
1/2 tblsp Garlic Powder
Cayenne Pepper
Black Pepper
White Pepper
Tony's Creole Seasoning
1/2 teasp Ground Cumin

Saute' these spices with vegetables until Med. Tender then add 1 can Rotel Tomatoes w/ Green Chiles and 1 lb Crawfish Tails cook until just heated then remove from heat.

Custard Mix:

1 doz. Whole Eggs
2 cans Evaporated Milk

Whip These together until blended.

Enough French Bread Cubes to fill an 8x12 or 9x13 pan.

Method: Preheat oven to 425* F. In a large bowl place bread cubes, Saute' Mix & Custard Mix. Fold until the liquid has been mostly absorbed. Place in greased baking pan, then into the oven. Bake for 15 min. at 425*F then turn oven temperature down to 350*F and bake another 40 - 50 min. Until browned evenly across the top and the pudding has soufle'ed. Serve with your favorite Bisque Sauce!