Savory Bacon And Crab Bread Pudding Eggs Benedict

Name: Savory Bacon And Crab Bread Pudding Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 3 cups dry bread cubes; 1 teaspoon vegetable oil; 1 strip bacon, chopped; 1/4 cup minced onion; 1/4 cup minced red bell pepper; 1/3 cup chicken broth, or more as needed; 1/3 cup heavy cream; 1 large egg; 1/2 lemon, juiced; 1 tablespoon chopped fresh tarragon; 1 teaspoon fresh lemon zest; 4 ounces fresh lump crabmeat; salt and fresh ground pepper to taste; 1 pinch cayenne pepper, or to taste; 1/2 tablespoon distilled white vinegar; 2 eggs; 1/4 cup hollandaise sauce; 1 pinch cayenne pepper, for garnish

Servings: persons

1 tablespoon butter
3 cups dry bread cubes
1 teaspoon vegetable oil
1 strip bacon, chopped
1/4 cup minced onion
1/4 cup minced red bell pepper
1/3 cup chicken broth, or more as needed
1/3 cup heavy cream
1 large egg
1/2 lemon, juiced
1 tablespoon chopped fresh tarragon
1 teaspoon fresh lemon zest
4 ounces fresh lump crabmeat
salt and fresh ground pepper to taste
1 pinch cayenne pepper, or to taste
1/2 tablespoon distilled white vinegar
2 eggs
1/4 cup hollandaise sauce
1 pinch cayenne pepper, for garnish

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.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon butter, 3 cups dry bread cubes, 1 teaspoon vegetable oil, 1 strip bacon, chopped, and more.

Yes, Savory Bacon And Crab Bread Pudding Eggs Benedict falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!