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1
Split muffins.
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2
In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours.
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3
Alternatively, dry muffin halves in a 250u00b0F oven 1 hour.
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4
Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).
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5
In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander.
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6
Refresh broccoli under cold running water and drain well.
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7
Coarsely chop bacon.
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8
In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes.
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9
Drain bacon well on paper towels.
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10
Chop hard-boiled eggs.
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11
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.
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12
In a small heavy saucepan bring broth to a boil.
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13
In a bowl whisk together 2 uncooked eggs and lemon juice.
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14
Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan.
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15
Cook mixture over moderately low heat, stirring, until thickened (do not let boil).
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16
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.
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17
Pour custard slowly and evenly over muffins in baking dish.
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18
Butter muffin tops and quarter them.
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19
Arrange muffin pieces on top of custard, buttered sides up.
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20
Chill pudding, covered, at least 1 hour and up to 12.
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21
Preheat oven to 350u00b0F.
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22
Bake pudding in middle of oven until custard is set, about 30 minutes.
