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Crab and Fontina Cheese Bread Pudding

4 Tablespoons Butter
1- 1/2 cup Lump Crab Meat, Picked Over
2 cups Fontina Cheese, Shredded
1 Tablespoon Lemon Juice
2 Tablespoons Chopped Fresh Herbs (like Chives, Parsley And/or Tarragon)
8 cups Day Old Italian Bread, Cubed Into 1" Pieces
6 whole Eggs
1 cup Milk
1 cup Heavy Cream
1/2 cups Red Pepper, Diced And Seeded
1/4 cups Celery, Diced
1 whole Shallot, Diced
1 clove Garlic


Grease a medium gratin dish with two tablespoons of butter. In a pan, combine the other two tablespoons of butter with red pepper, shallot, celery and garlic, and season with salt and pepper. Cook over medium heat until soft and fragrant. Allow vegetable mixture to cool, and combine with the crabmeat, lemon juice, and herb mixture. In a separate bowl, whisk eggs, and combine with milk and heavy cream. Place a layer of bread cubes, then a layer of the crab mixture, and sprinkle with fontina cheese. Repeat until all of your ingredients are used, and finish with a final sprinkle of fontina cheese. Pour egg mixture over the entire gratin dish. You can do this the night before, but let the egg mixture soak into the bread mixture for at least 10 minutes before putting it into a preheated 350 degree oven. Bake for 45-55 minutes until set, puffed and golden brown. Serve immediately.

Source: tastykitchen.com