Wonderful Oysters Rockerfeller Bread Pudding

8 c. (1”) cubed French bread
6 T. melted butter
4 T. minced garlic, divided
3 T. butter
1 c. chopped fennel
1 c. chopped onion
½ c. chopped celery
1 c. frozen chopped spinach, thawed and squeezed dry
½ c. chopped fresh parsley
2 T. Pernod Anise
1 T. catsup
Kosher salt, white pepper, red pepper
1 T. Worcestershire sauce
6 eggs, lightly beaten
1 c. heavy whipping cream
3 (8-oz.) containers oysters, shucked, drained and quartered (if large), save oyster liquor
1 c. freshly grated Parmesan cheese, divided

1. Preheat oven 350. Line rimmed baking sheet with parchment paper and spray a 3 qt. baking dish with PAM.
2. Place bread on baking sheet. Mix the melted butter and garlic and toss with bread to combine.
3. Toast in oven until lightly browned and crispy, about 12-15 minutes.
4. In large Dutch oven, heat 3 T. butter over medium heat. Add fennel, onion, celery and remaining garlic. Cook until veggies are softened and released their liquid, 5-7 minutes. Remove from heat.
5. Stir in spinach, parsley, Pernod, catsup, Worcestershire, salt, white pepper and red pepper.
6. In large bowl, whisk together eggs, cream and ½ c. reserved oyster liquor (if not enough liquor make up difference with more cream.)
7. Add bread, veggie mixture, oysters, ½ c. cheese, gently stirring until combined and liquid is mostly absorbed.
8. Spoon mixture into prepared baking dish and loosely cover with foil.
9. Bake 20 minutes.
10. Top with remaining cheese, bake uncovered, until bread is lightly browned and cheese is melted. The bread pudding is form to the touch (about 25 minutes more.)