Chef John Doru's Recipe

Pat Duran


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."

★★★★★ 1 vote
25 Min
25 Min


1 Tbsp
3 c
dry bread cubes
1 tsp
vegetable oil
1 slice
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
1/2 medium
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
1/4 c
hollandaise sauce
1 pinch
cayenne pepper, for garnish


1Preheat 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.
2Heat 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.
3Pour 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.
4Spoon 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.

About this Recipe

Main Ingredient: Dairy
Regional Style: French
Other Tags: Quick & Easy, Heirloom