This classic French-inspired baked oyster dish is a luxurious centerpiece for holiday gatherings or special weeknight dinners. Tender raw oysters are layered with crispy, butter-toasted bread cubes, fresh grated onion, and a rich splash of heavy cream. The result is a harmonious blend of briny seafood and comforting, savory textures. Finished with a dusting of paprika and a hint of cayenne for warmth, this casserole bakes until golden and bubbly. It&# 226;ÂÂs elegant enough for guests yet simple enough for home cooks. Serve immediately while hot to enjoy the contrast between the crisp topping and the creamy, delicate oysters beneath.
Holiday Baked Oysters
Description
This classic French-inspired baked oyster dish is a luxurious centerpiece for holiday gatherings or special weeknight dinners. Tender raw oysters are layered with crispy, butter-toasted bread cubes, fresh grated onion, and a rich splash of heavy cream. The result is a harmonious blend of briny seafood and comforting, savory textures. Finished with a dusting of paprika and a hint of cayenne for warmth, this casserole bakes until golden and bubbly. It&# 226;ÂÂs elegant enough for guests yet simple enough for home cooks. Serve immediately while hot to enjoy the contrast between the crisp topping and the creamy, delicate oysters beneath.Ingredients
Directions
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Preheat the oven to 325ðF (165ðC).
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Remove the crusts from the bread and cut the bread into quarter-inch cubes.
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In a large skillet, melt half of the butter over low heat.
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Add 2 cups of the bread cubes and toss gently until they are golden-brown.
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Sprinkle the toasted cubes lightly with salt and cayenne pepper, stirring constantly. Remove from heat and set aside.
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In the same skillet, melt the remaining butter over low heat.
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Add the remaining bread cubes and toast until golden-brown.
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Sprinkle these cubes with salt and cayenne pepper, then remove from heat.
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Spread one-third of the toasted bread cubes evenly over the bottom of a 2-quart baking dish.
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Layer half of the well-drained raw oysters evenly over the bread cubes.
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Sprinkle with salt, cayenne pepper, half of the lemon juice, and half of the grated onion.
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Cover with another third of the bread cubes.
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Sprinkle with salt, cayenne pepper, the remaining lemon juice, and the remaining grated onion.
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Layer the remaining oysters over the top.
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Pour the whipping cream evenly over the oysters.
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Top with the final third of the bread cubes.
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Sprinkle the top generously with paprika.
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Bake for 25 to 35 minutes, until the top is golden and the cream is bubbling.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 638.4kcal
- % Daily Value *
- Total Fat 7.7g12%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 1178.4mg50%
- Total Carbohydrate 117.6g40%
- Dietary Fiber 6.5g26%
- Sugars 12.0g
- Protein 21.6g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Oysters of any size can be used for this dish. While fresh oysters are preferred for the best flavor and texture, thawed frozen oysters may also be used if fresh are unavailable.
Make-ahead tip: You can prepare the dish up to this point and refrigerate it for several hours before baking. Alternatively, you can cut and brown the bread cubes ahead of time to save time on the day of serving; the rest of the assembly can be finished in minutes.
Ensure the oysters are well-drained before layering to prevent the dish from becoming too watery.
