About this recipe:This is a great way of using up any stale bread that you have lying around in the kitchen. Crab, tuna, bread cubes and mozzarella are baked in a savoury egg custard. Make this ahead of time, as it needs to chill for at least 3 hours.
1 (170g) tin crab meat, drained and flaked
1 (185g) tin tuna, drained and flaked
410g cubed French bread
225g mozzarella cheese, cubed
2 tablespoons chopped fresh parsley
2 teaspoons mustard powder
1 teaspoon grated onion
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In a small bowl, stir together the crab meat and tuna. Place a layer of bread in the bottom of a 1.5 litre casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours or overnight.
Preheat oven to 180 C / Gas 4. Let the dish come to room temperature while the oven preheats.
Bake uncovered for 1 hour and 15 minutes in the preheated oven or until puffed and golden.