Tasty Eggs Benedict with Savory Bacon and Crab Bread Pudding

This recipe combines rich, savory bacon and delicate crab in a unique bread pudding, topped with perfectly poached eggs and creamy hollandaise sauce. It’s a delicious twist on a classic brunch favorite that’s sure to impress.

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TIME48 min

SERVINGS4

RATING5.0 / 5

Tasty Eggs Benedict with Savory Bacon and Crab Bread Pudding

01 / WHAT YOU NEED

Ingredients

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 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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 400°F (200°C). Butter the inside of two small ramekins and set them on a baking sheet. Toss the bread cubes into a big bowl and set them aside for now.

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Step 2

In a large skillet over medium heat, cook the bacon in a bit of vegetable oil until it’s nicely browned and almost crispy, about 5 to 6 minutes. Dump out any extra oil, then add the onion and cook until it softens, roughly 2 minutes. Stir in the red pepper and give it another minute to cook.

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Step 3

Pour in the chicken broth and heavy cream, letting the mixture come to a gentle simmer. Once it’s bubbling lightly, pour this creamy sauce over the bread cubes and stir well so all the bread soaks it up.

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Step 4

Now, crack in one egg along with the lemon juice, tarragon, and lemon zest. Mix in the crabmeat, then season with salt, black pepper, and a pinch of cayenne for a little kick.

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Step 5

Spoon the mixture evenly into your ramekins and pop them in the oven. Bake until the tops turn golden and look delicious, about 20 minutes.

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Step 6

When they’re done, take the ramekins out and top each with a poached egg. Finally, drizzle hollandaise sauce over the eggs and sprinkle a bit more cayenne on top if you like a little extra heat. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use day-old bread for the bread pudding to help it soak up the custard without becoming mushy.
- Cook the bacon until crispy to add a nice crunch that contrasts well with the creamy sauce.
- Keep the hollandaise warm but off direct heat to prevent it from curdling.

Why you’ll love it

This dish combines rich, creamy hollandaise with crispy bacon and tender crab, creating a perfect balance of flavors. The bread pudding adds a comforting texture that makes each bite satisfying and unique. It’s a great way to elevate a classic breakfast or brunch.

Serving ideas

Serve this dish with a light green salad or fresh fruit to add brightness and freshness. A glass of sparkling wine or a mimosa pairs beautifully, making it ideal for special occasions or weekend brunches.

Storage & leftovers

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven to maintain the texture, and avoid microwaving to keep the hollandaise sauce smooth.