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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.
Ingredients
- 1 tablespoonbutter
- 3 cupsdry bread cubes
- 1 teaspoonvegetable oil
- 1strip bacon, chopped
- ¼ cupminced onion
- ¼ cupminced red bell pepper
- ⅓3334326744 cup chicken broth, or more as needed
- ⅓3334326744 cup heavy cream
- 1 largeegg
- ½lemon, juiced
- 1 tablespoonchopped fresh tarragon
- 1 teaspoonfresh lemon zest
- 4 ouncesfresh lump crabmeat
- salt and fresh ground pepper to taste
- 1 pinchcayenne pepper, or to taste
- ½ tablespoondistilled white vinegar
- 2eggs
- ¼ cuphollandaise sauce
- 1 pinchcayenne pepper, for garnish
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.