Savory Bacon and Crab Bread Pudding Eggs Benedict

Smoky bacon and sweet crab make this bread pudding a flavorful twist on a classic Eggs Benedict. Try this elegant dish for a special breakfast or brunch.

• Preparation Time: 25 mins
• Cooking Time: 23 mins
• Total Time: 48 mins
• Calories: 718 Calories

Ingredients

• 2 eggs
• 1 large egg
• 1 tablespoon butter
• 1 teaspoon vegetable oil
• 1 tablespoon chopped fresh tarragon
• 1 pinch cayenne pepper, or to taste
• 3 cups dry bread cubes
• salt and fresh ground pepper to taste
• 1 strip bacon, chopped
• 1 teaspoon fresh lemon zest
• 4 ounces fresh lump crabmeat
• 1 pinch cayenne pepper, for garnish
• 0.33333334326744 cup heavy cream
• 0.5 lemon, juiced
• 0.25 cup minced onion
• 0.25 cup minced red bell pepper
• 0.33333334326744 cup chicken broth, or more as needed
• 0.5 tablespoon distilled white vinegar
• 0.25 cup hollandaise sauce

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.

Step 3

Place bread cubes into a large bowl, set aside.

Step 4

Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.

Step 5

Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.

Step 6

Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.

Step 7

Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.

Step 8

Stir in 1 egg, lemon juice, tarragon, and lemon zest.

Step 9

Mix in crabmeat, salt, black pepper, and cayenne pepper.

Step 10

Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.

Step 11

Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.