Best 2 Savory Bacon And Crab Bread Pudding Eggs Benedict Recipes

Indulge your taste buds in a culinary journey with our exquisite Savory Bacon and Crab Bread Pudding Eggs Benedict. This delightful dish combines the classic flavors of eggs benedict with a unique twist of bacon and crab, creating a harmonious blend of textures and flavors. Savor the tender bread pudding, infused with the smoky essence of bacon and the delicate sweetness of crab, topped with perfectly poached eggs and a rich hollandaise sauce. Alongside this star dish, discover a collection of equally enticing recipes that will tantalize your senses. From the creamy indulgence of Crab and Corn Chowder to the zesty kick of Spicy Crab Cakes with Avocado Salsa, each recipe promises an explosion of flavors. Embark on this culinary adventure and elevate your brunch or lunch gatherings to new heights of culinary delight.

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CHEF JOHN DORU'S RECIPE

Chef John Doru's Recipe image

Savory Bacon and Crab Bread Pudding Eggs Benedict by Chef Doru. John says," This is a great recipe to serve for Mother's Day. Smoky bacon and sweet crab make this bread pudding a flavorful twist on a classic Eggs Benedict. Try this elegant dish for breakfast or brunch."

Provided by Pat Duran

Categories Eggs

Time 50m

Number Of Ingredients 18

Ingredients

1 Tbsp butter
3 c dry bread cubes
1 tsp vegetable oil
1 slice bacon,chopped
1/4 c each minced onion, and red bell pepper
1/3 c chicken broth ,or more as needed
1/3 c heavy cream
1 large egg
1/2 medium lemon,juiced
1 Tbsp chopped fresh tarragon
1 tsp fresh lemon zest
4 oz fresh lump crab-meat
to taste kosher salt and ground black pepper
1 pinch cayenne pepper,or to taste
1/2 tsp distilled white vinegar
2 large eggs
1/4 c hollandaise sauce
1 pinch cayenne pepper, for garnish

Steps:

1. Preheat oven to 400^. Butter the insides of 2-10-oz. ramekins and place on a baking sheet. Place bread cubes into a large bowl,set aside.
2. Heat oil in a large skillet over medium heat, cook and stir chopped bacon until browned and almost crisp 5-6 minutes. Remove excess oil from skillet and discard. Stir in onion , cook for 2 minutes. Stir in red pepper , stir for 1 minute. Add chicken broth and heavy cream;cook until mixture begins to simmer,about 1-2 minutes.
3. Pour cream mixture over bread cubes and mix well until all liquid is absorbed. Stir in the egg, lemon juice, tarragon and lemon zest. Mix in crab-meat, salt, pepper and cayenne.
4. 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.

SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT

Savory Bacon and Crab Bread Pudding Eggs Benedict image

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

Provided by Chef John

Categories Breakfast Sandwiches

Time 48m

Yield 2

Number Of Ingredients 19

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
⅓ cup chicken broth, or more as needed
⅓ 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

Steps:

Preheat oven to 400 degrees F (200 degrees C).
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.

Nutrition Facts : Calories 717.5 calories, Carbohydrate 43.2 g, Cholesterol 481.1 mg, Fat 48.7 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 23.3 g, Sodium 1300.8 mg, Sugar 5.4 g

Tips:

Use high-quality ingredients for the best flavor. Fresh crab, thick-cut bacon, and rich cheese are all essential.
Don't overcook the bread pudding. It should be set in the center, but still slightly moist.
Serve the bread pudding immediately with hollandaise sauce. You can also sprinkle it with chopped chives or paprika for garnish.
For a richer flavor, use a combination of cheeses, such as cheddar, Gruyère, and Parmesan.
If you don't have crab on hand, you can substitute cooked shrimp or lobster.
This bread pudding can be made ahead of time and reheated before serving. Just let it cool completely before storing it in the refrigerator for up to 3 days.

Conclusion:

This savory bread pudding is a delicious and easy-to-make brunch or lunch dish. It's packed with flavor from the bacon, crab, and cheese, and the hollandaise sauce adds a rich, creamy touch. Whether you're serving it to a crowd or just enjoying it yourself, this bread pudding is sure to be a hit.