EGGS BENEDICT BREAD PUDDING
Yield Serves 6 as a brunch main course
Number Of Ingredients 12
Steps:
- Split muffins. In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours. (Alternatively, dry muffin halves in a 250°F oven 1 hour.)
- Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).
- In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Refresh broccoli under cold running water and drain well.
- Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes. Drain bacon well on paper towels.
- Chop hard-boiled eggs. Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste.
- In a small heavy saucepan bring broth to a boil. In a bowl whisk together 2 uncooked eggs and lemon juice. Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan. Cook mixture over moderately low heat, stirring, until thickened (do not let boil). In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well. Pour custard slowly and evenly over muffins in baking dish.
- Butter muffin tops and quarter them. Arrange muffin pieces on top of custard, buttered sides up. Chill pudding, covered, at least 1 hour and up to 12. (If chilling pudding 12 hours, bottom muffin layer will develop a custardlike consistency.)
- Preheat oven to 350°F.
- Bake pudding in middle of oven until custard is set, about 30 minutes.
EGGS BENEDICT BREAD PUDDING
A really different and fun brunch dish. My mother's made this for years at Christmas and Easter, she says she got the recipe from an old neighbor of hers.
Provided by MsKittyKat
Categories Breakfast
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Split muffins.
- In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours.
- Alternatively, dry muffin halves in a 250°F oven 1 hour.
- Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).
- In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander.
- Refresh broccoli under cold running water and drain well.
- Coarsely chop bacon.
- In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes.
- Drain bacon well on paper towels.
- Chop hard-boiled eggs.
- Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste.
- In a small heavy saucepan bring broth to a boil.
- In a bowl whisk together 2 uncooked eggs and lemon juice.
- Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan.
- Cook mixture over moderately low heat, stirring, until thickened (do not let boil).
- In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well.
- Pour custard slowly and evenly over muffins in baking dish.
- Butter muffin tops and quarter them.
- Arrange muffin pieces on top of custard, buttered sides up.
- Chill pudding, covered, at least 1 hour and up to 12.
- Preheat oven to 350°F.
- Bake pudding in middle of oven until custard is set, about 30 minutes.
Nutrition Facts : Calories 405.7, Fat 25.1, SaturatedFat 13.3, Cholesterol 258.7, Sodium 686.9, Carbohydrate 24.8, Fiber 1.5, Sugar 2.4, Protein 20.7
SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT
This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 48m
Yield 2
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
- Place bread cubes into a large bowl, set aside.
- 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.
- Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
- Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
- Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
- Stir in 1 egg, lemon juice, tarragon, and lemon zest.
- Mix in crabmeat, salt, black pepper, and cayenne pepper.
- Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
- Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.
Nutrition Facts : Calories 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, Sodium 1300.8 mg, Sugar 5.4 g
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