Eggs Benedict Bread Pudding
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
170 g
Canadian Bacon1 tsp
Vegetable Oil2 cup
Chicken Broth1 cup
Lemon Juice (fresh)1 cup
Heavy Cream1 cup
Milk1 tbsp
Unsalted Butter (softened)Directions:
1
Split muffins
2
In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours
3
(Alternatively, dry muffin halves in a 250°F oven 1 hour
4
) Butter a 13- by 9- by 2-inch baking dish (about 3 quarts)
5
In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander
6
Refresh broccoli under cold running water and drain well
7
Coarsely chop bacon
8
In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes
9
Drain bacon well on paper towels
10
Chop hard-boiled eggs
11
Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste
12
In a small heavy saucepan bring broth to a boil
13
In a bowl whisk together 2 uncooked eggs and lemon juice
14
Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan
15
Cook mixture over moderately low heat, stirring, until thickened (do not let boil)
16
In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well
17
Pour custard slowly and evenly over muffins in baking dish
18
Butter muffin tops and quarter them
19
Arrange muffin pieces on top of custard, buttered sides up
20
Chill pudding, covered, at least 1 hour and up to 12
21
(If chilling pudding 12 hours, bottom muffin layer will develop a custardlike consistency
22
) Preheat oven to 350°F
23
Bake pudding in middle of oven until custard is set, about 30 minutes
24
Split muffins
25
In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours
26
(Alternatively, dry muffin halves in a 250°F oven 1 hour
27
) Butter a 13- by 9- by 2-inch baking dish (about 3 quarts)
28
In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander
29
Refresh broccoli under cold running water and drain well
30
Coarsely chop bacon
31
In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes
32
Drain bacon well on paper towels
33
Chop hard-boiled eggs
34
Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste
35
In a small heavy saucepan bring broth to a boil
36
In a bowl whisk together 2 uncooked eggs and lemon juice
37
Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan
38
Cook mixture over moderately low heat, stirring, until thickened (do not let boil)
39
In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well
40
Pour custard slowly and evenly over muffins in baking dish
41
Butter muffin tops and quarter them
42
Arrange muffin pieces on top of custard, buttered sides up
43
Chill pudding, covered, at least 1 hour and up to 12
44
(If chilling pudding 12 hours, bottom muffin layer will develop a custardlike consistency
45
) Preheat oven to 350°F
46
Bake pudding in middle of oven until custard is set, about 30 minutes