Prep 30 mins
Cook 1 hr 30 mins
A really different and fun brunch dish. My mother's made this for years at Christmas and Easter, she says she got the recipe from an old neighbor of hers.
- 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
- Split muffins.
- In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours.
- Alternatively, dry muffin halves in a 250°F oven 1 hour.
- Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).
- 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.
- Coarsely chop bacon.
- In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes.
- Drain bacon well on paper towels.
- 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.
- In a small heavy saucepan bring broth to a boil.
- In a bowl whisk together 2 uncooked eggs and lemon juice.
- 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).
- 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.
- Pour custard slowly and evenly over muffins in baking dish.
- 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.
- Preheat oven to 350°F.
- Bake pudding in middle of oven until custard is set, about 30 minutes.