Savory Bacon and Crab Bread Pudding Eggs Benedict


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

Prep Time:
25 mins
Cook Time:
23 mins
Total Time:
48 mins
2 servings


  • 1 tablespoon butter

  • 3 cups dry bread cubes

  • 1 teaspoon vegetable oil

  • 1 strip bacon, chopped

  • ¼ cup minced onion

  • ¼ cup minced red bell pepper

  • cup chicken broth, or more as needed

  • cup heavy cream

  • 1 large egg

  • ½ 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

  • ½ tablespoon distilled white vinegar

  • 2 eggs

  • ¼ 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.

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 (per serving)

718 Calories
49g Fat
43g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 718
% Daily Value *
Total Fat 49g 62%
Saturated Fat 23g 117%
Cholesterol 481mg 160%
Sodium 1301mg 57%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 29g
Vitamin C 51mg 254%
Calcium 235mg 18%
Iron 5mg 26%
Potassium 565mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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