Savory Bacon and Crab Bread Pudding Eggs Benedict Recipe - Allrecipes.com
Savory Bacon and Crab Bread Pudding Eggs Benedict Recipe
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Savory Bacon & Crab Bread Pudding Benedict
See how to make the ultimate brunch dish. See more
  • READY IN 48 mins

Savory Bacon and Crab Bread Pudding Eggs Benedict

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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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 perpared ramekins and bake in a preheated oven until topsare 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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 23 mins
  • READY IN 48 mins

Footnotes

  • Cook's Note:
  • If necessary, you may substitute water for chicken broth (but do not use fish stock), or plain croutons for dry bread cubes.
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Reviews More Reviews

May 06, 2012

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.

 
May 20, 2012

Oh my. This is beyond yummy! A little less tarragon next time I make it just due to personal taste.

 

12 Ratings

May 15, 2012

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!

 
May 11, 2013

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!!

 
Jan 13, 2013

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.

 
Sep 06, 2013

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

 

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Nutrition

  • Calories
  • 717 kcal
  • 36%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 520 mg
  • 173%
  • Fat
  • 48.7 g
  • 75%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 1416 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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