Ingredients
- A single tablespoon of butter
- Three cups of dry bread cubes
- A small quantity of vegetable oil, just a teaspoon
- A strip of bacon, finely chopped
- A quarter cup of minced onion
- A quarter cup of minced red bell pepper
- Around one-third cup of chicken broth, possibly more if necessary
- Around one-third cup of rich heavy cream
- A single large egg
- Half a lemon for its juice
- Freshly chopped tarragon, approximately one tablespoon
- A hint of fresh lemon zest, just a teaspoon
- A portion of fresh lump crabmeat, about four ounces
- Season with salt and freshly ground pepper to your preference
- A pinch of cayenne pepper to your liking
- Half a tablespoon of distilled white vinegar
- Two eggs in total
- A quarter cup of hollandaise sauce
- A pinch of cayenne pepper for a decorative touch
Step 1
Preheat the oven to a toasty 400 degrees Fahrenheit (about 200 degrees Celsius) for that perfect baking temperature that makes flavors sing. Take a moment to lovingly butter up the insides of 2 charming 10-ounce ramekins, placing them gently on a waiting baking sheet.
Step 2
In a spacious bowl, lovingly toss in those delightful bread cubes, setting them aside for now. Over in a large skillet, heat up some lovely vegetable oil over medium heat, and dance the bacon around until it's beautifully browned and almost crisp, about 5 to 6 minutes. Bid farewell to any extra oil in the skillet, sending it off into the sunset.
Step 3
Next, join in the onion for a quick 2 minutes of sautéing, followed by the vibrant red pepper for an extra minute of mingling flavors. Add in a warm hug of chicken broth and dreamy heavy cream, letting them simmer together for 1 to 2 minutes until a lovely aroma fills the air.
Step 4
Pour this creamy concoction over the awaiting bread cubes, and gently fold everything together until all the flavors are intertwined in a beautiful dance. Time to introduce a brave egg, a splash of lemon juice, fragrant tarragon, and zesty lemon zest to the mix. Finally, invite the crabmeat, along with a sprinkle of salt, a dash of black pepper, and just a hint of cayenne pepper to join the party.
Step 5
Scoop this flavorful medley into the now-prepared ramekins and pop them into the preheated oven, letting them bake until their tops are gloriously golden brown, around 20 minutes. As they emerge, crown each bread pudding with a perfectly poached egg, drizzling a luscious hollandaise sauce over each one. A final sprinkle of cayenne pepper adds a touch of fiery elegance. Enjoy your culinary masterpiece that’s a symphony of flavors in every bite!
Extra Tips & Suggestions
- 1. Keep your bread fresh by storing it in a paper bag or cloth towel, away from direct sunlight and moisture. Stale bread can ruin the texture of your bread pudding.
- 2. Store your bacon in the refrigerator in a sealed container or zip-top bag to maintain its freshness and prevent any odors from permeating other ingredients in your kitchen.
Reviews
Avery
March 18, 2025Wow, this Crab and Bacon Bread Pudding Eggs Benedict recipe sounds like a flavor explosion! I can't wait to try it out for brunch with friends. Thanks for sharing!
Krishna
March 9, 2025Wow, this Crab and Bacon Bread Pudding Eggs Benedict recipe sounds absolutely amazing! The combination of flavors must be out of this world. I can't wait to try making this for brunch sometime soon. Thank you for sharing such a
Nora
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Sonia
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Connor
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Luz
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Ivy
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Daphne
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Marley
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Camdyn
February 25, 2025Oh my goodness, this Crab and Bacon Bread Pudding Eggs Benedict recipe looks absolutely divine! The combination of flavors must be out of this world. Can't wait to try making it for brunch this weekend. Thanks for sharing!
Zoe
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Bobby
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Christian
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Aryanna
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Van
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Avery
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Isaac
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Cohen
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