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Savory Bacon and Crab Bread Pudding Eggs Benedict

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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48 m servings 717 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 48.7 g
  • 75%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 481 mg
  • 160%
  • Sodium:
  • 1301 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 15
  1. 22 Ratings

Most helpful positive review

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....

Most helpful critical review

Was not a fan of the "bread pudding." Did not feel it added anything to the dish.

Most helpful
Most positive
Least positive

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....

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. ...

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...Dungen...

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...

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

I repeatedly, lovingly recreated this dish. Decadent, delicious, and deserving of an award.

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 hollan...

One of the more complicated breakfasts I've made, but totally worth it! One of my wife's favorite dishes when we go out for brunch, and this was even better. I used king crab, no substitutions.