This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.

Recipe Summary

prep:
25 mins
cook:
23 mins
total:
48 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.

  • Place bread cubes into a large bowl, set aside.

  • 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.

  • Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.

  • Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.

  • Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.

  • Stir in 1 egg, lemon juice, tarragon, and lemon zest.

  • Mix in crabmeat, salt, black pepper, and cayenne pepper.

  • Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.

  • 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.

Nutrition Facts

718 calories; protein 28.9g 58% DV; carbohydrates 43.2g 14% DV; fat 48.7g 75% DV; cholesterol 481.1mg 160% DV; sodium 1300.8mg 52% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2012
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. It's a rich dish so I would prefer the smaller serving. Read More
(21)

Most helpful critical review

Rating: 3 stars
08/02/2014
Was not a fan of the "bread pudding." Did not feel it added anything to the dish. Read More
(1)
27 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/15/2012
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. When they were done, I set them out, and they looked and tasted delicious! Read More
(22)
Rating: 5 stars
05/06/2012
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. It's a rich dish so I would prefer the smaller serving. Read More
(21)
Rating: 5 stars
05/20/2012
Oh my. This is beyond yummy! A little less tarragon next time I make it just due to personal taste. Read More
(16)
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Rating: 5 stars
05/11/2013
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...Dungeness crab is super expensive so I used 1/2 crab and 1/2 smoked salmon. Oh my goodness, this was a super fabulous idea. I might make this with only smoked salmon next time because we loved the subtle smoky flavor it brought to the dish. Aside from this, I followed the recipe to a "T". I will most definitely be making this one again and again! Thanks Chef John and Allrecipes!! Read More
(13)
Rating: 5 stars
01/13/2013
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. I did not have large ramekins and personally did not care for the "overflowing" presentation. Instead I used two - 12 oz square (4.75 x4.75) Corningware dishes. The plus side to this was it gave the bread pudding more surface area for crunch and the eggs and hollandaise stayed contained within the dish making eating much easier. After 20 minutes at 400 degrees my pudding was still a tad moist so I just place it under the broiler till dry (about 1 minute). I used the Blender Hollandaise Sauce also found in AllRecipes. Nice combinations of flavors and a new favorite for breakfast. Read More
(8)
Rating: 5 stars
02/15/2015
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 hollandaise sauce. yummmmi Read More
(4)
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Rating: 5 stars
09/17/2015
I repeatedly, lovingly recreated this dish. Decadent, delicious, and deserving of an award. Read More
(4)
Rating: 5 stars
09/06/2013
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 Read More
(3)
Rating: 5 stars
01/07/2015
Great recipe! I went heavy on bacon and crab and added a little more cream but turned out perfect. I also did my peppers and onion in food processor together and sauté. Love this recipe will be a family favorite Read More
(2)
Rating: 3 stars
08/02/2014
Was not a fan of the "bread pudding." Did not feel it added anything to the dish. Read More
(1)
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