Eggs Benedict Bread Pudding
Total Time: 2 hrs
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 8
- 6 english muffins
- 3 cups broccoli florets
- 6 ounces canadian bacon
- 1 teaspoon vegetable oil
- 4 large hard-boiled eggs
- 4 ounces coarsely grated jarlsberg cheese
- 2/3 cup chicken broth
- 3 large uncooked eggs
- 1/4 cup fresh lemon juice
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon unsalted butter, softened
Recipe
- 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 preheat oven to 350°f.
- 22 bake pudding in middle of oven until custard is set, about 30 minutes.
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