Side Pannel
Eggs Benedict Bread Pudding
Eggs Benedict Bread Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Casseroles
Ingredients List
- 6 English muffins
- 3 c Broccoli flowerets; cut into
- -1" pieces
- 6 oz Canadian bacon
- 1 ts Vegetable oil
- 4 Hard boiled large eggs
- 1 c Coarsely grated jarlsberg
- -cheese
- 2/3 c Chicken broth
- 3 Uncooked large eggs
- 1/4 c Fresh lemon juice
- 1 c Heavy cream
- 1 c Milk
- 1 tb Unsalted butter; softened
Directions
1. Split muffins. In a large baking pan dry muffin halves, uncovered, at
room temperature 12 hours. Alternatively, dry muffin halves in a 250 degree
oven 1 hour. Butter a 13 by 9 by 2-inch baking dish (about 3 quarts).
2. In a large saucepan of boiling salted water cook broccoli until
crisp-tender, about 3 minutes, and drain in a colander. Refresh broccoli
under cold running water and drain well.
3. Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate
heat, stirring, 3 minutes. Drain bacon well on paper towels.
4. Chop hard boiled eggs. 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.
5. In a small heavy saucepan bring broth to a boil. In a bowl whisk
together twp uncooked eggs and lemon juice.
6. Whisk half of broth in a stream into egg mixture and whisk mixture into
broth remaining in pan. Cook mixture over moderately low heat, stirring,
until thickened (do not let boil).
7. In a 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.
8. Pour custard slowly and evenly over muffins in baking dish.
9. Butter muffin tops and quarter them. Arrange muffin pieces on top of
custard, buttered sides up. Chill pudding, covered, at least 1 hour and up
to 12. (If chilling pudding 12 hours, bottom muffin layer will develop a
custard like consistency.)
10. Preheat oven to 350 degrees. Bake pudding in middle of oven until
custard is set, about 30 minutes.
room temperature 12 hours. Alternatively, dry muffin halves in a 250 degree
oven 1 hour. Butter a 13 by 9 by 2-inch baking dish (about 3 quarts).
2. In a large saucepan of boiling salted water cook broccoli until
crisp-tender, about 3 minutes, and drain in a colander. Refresh broccoli
under cold running water and drain well.
3. Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate
heat, stirring, 3 minutes. Drain bacon well on paper towels.
4. Chop hard boiled eggs. 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.
5. In a small heavy saucepan bring broth to a boil. In a bowl whisk
together twp uncooked eggs and lemon juice.
6. Whisk half of broth in a stream into egg mixture and whisk mixture into
broth remaining in pan. Cook mixture over moderately low heat, stirring,
until thickened (do not let boil).
7. In a 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.
8. Pour custard slowly and evenly over muffins in baking dish.
9. Butter muffin tops and quarter them. Arrange muffin pieces on top of
custard, buttered sides up. Chill pudding, covered, at least 1 hour and up
to 12. (If chilling pudding 12 hours, bottom muffin layer will develop a
custard like consistency.)
10. Preheat oven to 350 degrees. Bake pudding in middle of oven until
custard is set, about 30 minutes.
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