Eggs Benedict Bread Pudding

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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