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Buttery Crab Bread Pudding

10 oz. lump crab meat
1 TBSP. finely chopped parsley
1 TBSP. finely chopped chives
2 tsp. fresh lemon juice
1 pinch cayenne pepper
Kosher salt
Freshly ground pepper
1 stick unsalted butter
1 24-inch day-old baguette
4 large eggs
1 cup milk
1 cup half-and-half

Preheat the oven to 350-degrees.
Butter a 9x13-inch ceramic baking dish.
In a medium bowl, toss the crab meat with the parsley, chives, lemon juice and cayenne pepper.
Season with salt and black pepper.
Butter each baguette slice and stand up the slices in the prepared baking dish.
Using a spoon, tuck the crab mixture evenly between the slices of bread.
In a bowl, whisk the eggs with the milk, half-and-half, 1 tsp. of salt, and 1/2 tsp. of black pepper.
Pour the custard evenly over the bread and let stand for 10 minutes.
Bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set.
Let stand for 10 minutes before serving.

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