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


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  • 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

How to Make Chef John Doru's Recipe


  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.

Printable Recipe Card

About Chef John Doru's Recipe

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

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