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New Orleans oyster pudding


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Bake the breadcrumbs in a lightly oiled oven tray until reasonably dry and golden brown. 
  • Then whisk together the eggs, milk, cream, parsley, lemon juice and Worcestershire with a little salt and pepper, and the Tabasco in a large bowl. 
  • Add the breadcrumbs and mix well, before adding the oysters and gently tossing. 
  • Grease a large gratin dish with melted butter (or oil spray) and spoon in the pudding mixture. Smooth the top, pushing the oysters below the surface, and cook in the oven for about 20-30 mins until golden and set, checking if ready by piercing with a skewer. 
  • from American Gourmet magazine


  • 4 cups coarse fresh breadcrumbs
  • olive oil spray
  • 4 large eggs
  • 1 cup full fat milk
  • 1 cup thickened cream
  • ¼ cup chopped Italian (flat leaf) parsley
  • 2 tspn fresh lemon juice
  • 1 tspn Worcestershire sauce
  • sea salt & freshly ground pepper
  • a few splashes Tabasco
  • 3 dozen oysters, freshly shucked
  • melted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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