Recipe by Chef John
"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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dry bread cubes
minced red bell pepper
chicken broth, or more as needed
chopped fresh tarragon
fresh lemon zest
fresh lump crabmeat
salt and fresh ground pepper to taste
cayenne pepper, or to taste
distilled white vinegar
cayenne pepper, for garnish
My husband loves Eggs Benedict and he rates this as a keeper. I made it for dinner as I'm not of fan of crab for breakfast. This makes 2 hearty servings so can be made into 4 smaller servings. It's a rich dish so I would prefer the smaller serving.
Was not a fan of the "bread pudding." Did not feel it added anything to the dish.
Oh my. This is beyond yummy! A little less tarragon next time I make it just due to personal taste.
I made it for my mother on Mother's Day and everyone loved it! This recipe is a keeper. I ran out of ramekins becasue I made such a big batch. So I baked the rest in sprayed cupcake papers. When they were done, I set them out, and they looked and tasted delicious!
LOVED IT! Made this for an early Mother's Day Brunch and it was devoured! This was the epidemy of brunch. It captured every flavor you could want and more. I made a couple modifications...Dungeness crab is super expensive so I used 1/2 crab and 1/2 smoked salmon. Oh my goodness, this was a super fabulous idea. I might make this with only smoked salmon next time because we loved the subtle smoky flavor it brought to the dish. Aside from this, I followed the recipe to a "T". I will most definitely be making this one again and again! Thanks Chef John and Allrecipes!!
This is a great breakfast dish, with all the essentials in one dish.
The bacon crab bread pudding mixture makes two large portions, and as the chef suggested, I topped each portion with two eggs. I did not have large ramekins and personally did not care for the "overflowing" presentation. Instead, I used two - 12 oz square (4.75 x4.75) Corningware dishes. The plus side to this was it gave the bread pudding more surface area for crunch and the eggs and hollandaise stayed contained within the dish, making eating much easier. After 20 minutes at 400 degrees my pudding was still a tad moist so I just place it under the broiler till dry (about 1 minute). I used the Blender Hollandaise Sauce also found in AllRecipes. Nice combinations of flavors and a new favorite for breakfast.
This recipe is soooo delish! Did I miss something when watching the video because I am not sure when to use the distilled vinegar....please help me thanks so much
eggsellent! I used corn bread stuffing mix instead of bread crumbs. once it was out of the oven I topped it with crab chantilly, peppered bacon strips, asparagus and 2 poached eggs with hollandaise sauce. yummmmi
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Bacon and Crab Bread Pudding Eggs Benedict
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 438
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