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bacon-and-crab-bread-pudding-eggs-benedict-recipe

Bacon and Crab Bread Pudding Eggs Benedict Recipe

A delicious twist on the classic Eggs Benedict, featuring bacon and crab bread pudding.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Bread Pudding

  • 4 cups bread, cubed
  • 1 cup cooked bacon, crumbled
  • 1 cup crab meat
  • 2 cups milk
  • 4 eggs beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Hollandaise Sauce

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • ½ cup butter melted
  • ¼ teaspoon salt

Eggs Benedict

  • 4 eggs poached
  • 1 tablespoon vinegar for poaching

Instructions 

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine bread, bacon, crab meat, milk, beaten eggs, salt, and pepper. Mix well.
  3. Pour mixture into a greased baking dish. Bake for 40 minutes or until set and golden brown.
  4. For the hollandaise sauce, whisk egg yolks and lemon juice in a saucepan over low heat. Slowly add melted butter, whisking continuously until thickened. Season with salt.
  5. Poach the eggs: Bring a pot of water to a simmer, add vinegar, and gently poach eggs for 3-4 minutes.
  6. To assemble, cut the bread pudding into portions, top each with a poached egg, and drizzle with hollandaise sauce.

Nutritional Value

Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 300mg | Sodium: 900mg | Potassium: 400mg | Fiber: 2g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 3mg

Keywords

Eggs Benedict
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