Savory Bacon & Crab Bread Pudding Benedict

Learn how to make a Savory Bacon & Crab Bread Pudding Benedict Recipe

I only used four-ounces of crab, which would have made just two small crab cakes. Here it was enough for two large ramekins that seemed to be loaded with crab. Instead of just sitting on top of the English muffin, the crab flavor permeated the bread cubes during the baking time, and the results were spectacular.

This would certainly make any brunch special, especially a Mother’s Day brunch, which will be here before you know it. So, whether you’re desperately trying to finally gain your mother’s approval, or just want something awesome for breakfast, I hope you give this a try soon. Enjoy!
Ingredients for 2 portions (I used 10 oz ramekins):
3 cups small dry bread cubes or plain croutons
1 tsp vegetable oil
1 strip bacon, sliced
1/4 cup minced onion
1/4 cup minced red bell pepper
1/3 cup chicken broth or water (more as needed)
1/3 cup cream
1 tsp fresh lemon zest
juice of 1/2 lemon
1 tbsp fresh chopped tarragon
1 large egg 
4 oz fresh crab meat
salt and pepper to taste
cayenne to taste
2 or 4 poached eggs
1/4 cup hollandaise sauce

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