For an extra layer of flavor, toast the bread cubes in a 300°F oven for 10 minutes before using. If you don't have fresh tarragon, you can substitute 1 teaspoon of dried tarragon. Be gentle when mixing in the crabmeat to prevent it from breaking up too much. The bread puddings can be assembled ahead of time and refrigerated. Add a few minutes to the baking time if baking from cold. Adjust the amount of cayenne pepper to your preference. Ensure eggs are fresh for best poaching results. A teaspoon of vinegar in the poaching water helps the egg whites coagulate faster.
Savory Bacon and Crab Bread Pudding Eggs Benedict
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PREP TIME25 mins
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COOK TIME23 mins
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TOTAL TIME48 mins
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SERVING2 People
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VIEWS85
Indulge in the ultimate brunch experience with this decadent twist on Eggs Benedict. Savory bacon and sweet crab are baked into a rich bread pudding, then crowned with a perfectly poached egg and luscious hollandaise. Prepare to elevate your weekend mornings!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol481 mg
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Fiber4 g
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Protein29 g
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Saturated Fat23 g
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Sodium1301 mg
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Sugar5 g
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Fat49 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepButter the insides of 2 (10-ounce) ramekins and place on a baking sheet. (2 minutes)
03
StepPlace bread cubes into a large bowl and set aside. (1 minute)
04
StepHeat vegetable oil in a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until browned and almost crisp. This should take about 5 to 6 minutes.
05
StepRemove excess bacon fat from the skillet, leaving about 1 tablespoon. Add minced onion and cook until softened, about 2 minutes. Stir in minced red bell pepper and cook for an additional minute. (3 minutes)
06
StepStir in chicken broth and heavy cream. Cook until the mixture begins to simmer, about 1 to 2 minutes. (2 minutes)
07
StepPour the cream mixture over the bread cubes and mix thoroughly until all the liquid is absorbed. (2 minutes)
08
StepStir in 1 egg, lemon juice, tarragon, and lemon zest. (2 minutes)
09
StepGently fold in the crabmeat, salt, black pepper, and cayenne pepper. Be careful not to overmix, as you want to keep the crabmeat in lumps. (2 minutes)
10
StepSpoon the mixture into the prepared ramekins and bake in the preheated oven until the tops are golden brown and the bread pudding is set, about 20 minutes. (20 minutes)
11
StepWhile the bread puddings are baking, poach the 2 eggs. (5 minutes)
12
StepRemove the ramekins from the oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg and garnish with a pinch of cayenne pepper. Serve immediately. (2 minutes)
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Amparo Dare
May 19, 2025I substituted spinach for the bacon and it was still delicious!
Marina Ratke
May 16, 2025This recipe is amazing! My family loved it for Mother's Day brunch.
Lyda Dickinson
Apr 23, 2025The bread pudding was so flavorful, and the poached egg on top was the perfect touch.
Mariane Klocko
Mar 11, 2025I was a little intimidated by the hollandaise sauce, but it was actually quite easy to make.
Meghan Murray
Mar 5, 2025The cayenne pepper adds just the right amount of heat.
Quentin Sporer
Oct 29, 2024Definitely a showstopper recipe!
Mariana Mcclure
Oct 15, 2024This recipe is now a brunch staple in my house!
Garland Kozey
Oct 2, 2024I made this for a special occasion, and everyone was so impressed.