Savory Bacon and Crab Bread Pudding Eggs Benedict recipe

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Ingredients

1 tablespoon butter
3 cups dry bread cubes
1 teaspoon vegetable oil
1 strip bacon, chopped
¼ cup minced onion
¼ cup minced red bell pepper
⅓ cup chicken broth, or more as needed
⅓ cup heavy cream
1 large egg
½ lemon, juiced
1 tablespoon chopped fresh tarragon
1 teaspoon fresh lemon zest
4 ounces fresh lump crabmeat
salt and fresh ground pepper to taste
1 pinch cayenne pepper, or to taste
½ tablespoon distilled white vinegar
2 eggs
¼ cup hollandaise sauce
1 pinch cayenne pepper, for garnish

Nutrition Info

717.5 calories
carbohydrate: 43.2 g
cholesterol: 481.1 mg
fat: 48.7 g
fiber: 3.8 g
protein: 28.9 g
saturatedFat: 23.3 g
servingSize: -
sodium: 1300.8 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. Place bread cubes into a large bowl, set aside.

  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.

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

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

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

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

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

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

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

Recipe Yield

2 servings

Recipe Note

This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.

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