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Yield
8 servings

How to Make It

Step 1

Cook bacon in a Dutch oven over medium heat until crisp. Add fennel and onion to pan; sauté 8 minutes or until soft. Remove bacon mixture from pan. Add undrained oysters to pan; cook 3 minutes or until edges of oysters begin to curl. Remove oysters from pan; discard cooking liquid. Chop oysters; add to bacon mixture. Stir in ham, parsley, and artichokes.

Step 2

Combine ricotta, nutmeg, red pepper, and 1 egg in a bowl; stir with a whisk until well-blended. Add 4 eggs; stir well. Stir in milk and spinach.

Step 3

Arrange half of toast in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon half of oyster mixture evenly over bread. Pour half of milk mixture over oyster mixture; repeat layers. Sprinkle with Parmesan and paprika. Cover; refrigerate 8 hours or overnight.

Step 4

Preheat oven to 350°.

Step 5

Uncover and bake at 350° for 45 minutes or until set.

Step 6

Note: Fresh shucked oysters, which are often packaged in pop-top containers, come in three sizes; select, standard, and stewing. Standard are average size.

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