Savory Bacon & Crab Bread Pudding Benedict

Name: Savory Bacon & Crab Bread Pudding Benedict
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 2
Cuisine: Global
Ingredients: 1 strip bacon, chopped; 710 milliliters dry bread cubes; 1 Tbsp butter; 1 pinch cayenne pepper, or to taste; 79 milliliters chicken broth, or more as needed; 1 large egg; 2 eggs; 1 Tbsp chopped fresh tarragon; 2 servings salt and fresh ground pepper to taste; 79 milliliters heavy cream; 59 milliliters hollandaise sauce; 1 lemon, juiced; 1 teaspoon fresh lemon zest; 113 grams fresh lump crabmeat; 59 milliliters minced onion; 59 milliliters minced red bell pepper; 1 teaspoon vegetable oil; 1 Tbsps distilled white vinegar

Savory Bacon & Crab Bread Pudding Benedict might be just the morn meal you are searching for. This recipe makes 2 servings with 646 calories, 28g of protein, and 46g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of cayenne pepper, lemon zest, hollandaise sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 48 minutes.

Instructions

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

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Oven

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

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Butter

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Baking Sheet

Ramekin

Place bread cubes into a large bowl, set aside.

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Bread Cubes

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Bowl

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.

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Cooking Oil

Bacon

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Frying Pan

Remove excess oil from skillet and discard.

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Cooking Oil

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Frying Pan

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

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Red Pepper

Onion

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

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Chicken Broth

Heavy Cream

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

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Bread Cubes

Cream

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

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Lemon Juice

Lemon Zest

Tarragon

Egg

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

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Cayenne Pepper

Black Pepper

Crabmeat

Salt

Spoon

Mixture into perpared ramekins and bake in a preheated oven until topsare golden brown, about 20 minutes.

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Oven

Ramekin

Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg.

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Hollandaise Sauce

Poached Egg

Bread

Egg

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Ramekin

Oven

Garnish with cayenne pepper.

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Cayenne Pepper

Equipment

Ingredients

Servings:

1strip

bacon, chopped 710milliliters

dry bread cubes 1Tbsp

butter 1pinch

cayenne pepper, or to taste 79milliliters

chicken broth, or more as needed 1large

egg 2

eggs 1Tbsp

chopped fresh tarragon 2servings

salt and fresh ground pepper to taste 79milliliters

heavy cream 59milliliters

hollandaise sauce 1

lemon, juiced 1teaspoon

fresh lemon zest 113grams

fresh lump crabmeat 59milliliters

minced onion 59milliliters

minced red bell pepper 1teaspoon

vegetable oil 1Tbsps

distilled white vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.