4 cups bread, diced
1/4 cup butter
14 oysters (1 pint), drained
1/2 teaspoon Sea Salt
1/2 teaspoon fresh grated nutmeg
1 cup cream
Pre-heat oven to 450 degrees F
Saute’ diced bread in butter until slightly browned.
Cover the bottom of a greased, shallow baking dish with 2 cups of the bread. Reserve the other 2 cups of bread for topping. Arrange the oysters over the bread, sprinkle with salt and nutmeg.
Add cream, cover with remaining 2 cups of bread. Bake for 10 minutes.