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This eggs benedict bread pudding is generously filled with fresh sourdough bread, Canadian ham, parmesan cheese, fresh chives, and fresh rosemary. | peteandgerrys.com
This eggs benedict bread pudding is generously filled with fresh sourdough bread, Canadian ham, parmesan cheese, fresh chives, and fresh rosemary. | peteandgerrys.com This eggs benedict bread pudding is generously filled with fresh sourdough bread, Canadian ham, parmesan cheese, fresh chives, and fresh rosemary. | peteandgerrys.com
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Eggs Benedict Bread Pudding

  • Protein-Packed
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5/5 - 22 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 6 servings

Eggs Benedict can be tricky to make for a crowd, but this version makes it easy to share.

By: Foodness Gracious

Ingredients

For the pudding:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 large Pete and Gerry’s Organic Eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 1/2 cups Canadian ham, diced
  • 1 medium sized sourdough bread boule
  • 1/2 cup Parmesan cheese, finely grated

For the sauce:

  • 2 large Pete and Gerry’s Organic Egg yolks
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 6 tablespoons butter, melted

Nutritional Information plus

Servings: 6

Amount Per Serving: Calories 510, Fat Cal. 310, Total Fat 35g (54% DV), Sat. Fat 20g (100% DV), Trans Fat 1g, Cholest. 215mg (72% DV), Sodium 850mg (35% DV), Total Carb. 34g (11% DV), Fiber 1g (4% DV), Sugars 6g, Protein 17g, Vitamin A (25% DV), Vitamin C (2% DV), Calcium (20% DV), Iron (15% DV), Vitamin D (20% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the pudding:

Step 1

Preheat the oven to 350F and lightly grease a medium sized, oven-safe casserole dish with nonstick spray or butter.

Step 2

In a bowl, whisk together the milk, cream, eggs, salt, pepper, chives, and rosemary.

Step 3

Add the diced ham and stir through.

Step 4

Cut the sourdough bread into thick slices and then into cubes about 1 square inch each.

Step 5

Add the bread to the egg mixture and gently toss, making sure all of the bread cubes are being coated with the mixture.

Step 6

Transfer the bread pudding to your prepared dish and gently pat down.

Step 7

Spread out any concentrated spots of ham or herbs.

Step 8

Sprinkle with the Parmesan cheese.

Step 9

Bake uncovered for about 45 minutes or until the center feels slightly springy to the touch.

To make the sauce:

Step 1

Add the egg yolks, lemon juice, salt, and pepper to a blender.

Step 2

Blend on low speed until incorporated.

Step 3

Slowly add the melted butter to the mixture as it’s running on low speed until frothy.

Step 4

Serve the sauce with individual portions of the bread pudding.

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RESPONSES

Kim

December 22, 2020

Sadly, I cannot have dairy milk. Are there any acceptable milk substitutes that would work in this recipe?

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1 Reply

Marco

December 23, 2020

Hi Kim, You could certainly try a milk alternative, just note that the top may not get as crusty because of the lack of lactose. Additionally, the pudding may be thinner depending on what substitute you use.

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Jaime

December 22, 2020

Can you make this ahead and refrigerate overnight?

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1 Reply

Marco

December 22, 2020

Hey Jaime, Absolutely! Just make sure you choose a fairly hearty bread that will be able to hold the moisture all night-for example a crusty sourdough may hold up better overnight.

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Sally Lang

December 21, 2020

Sounds delicious. How many does this recipe serve?

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1 Reply

Marco

December 21, 2020

Hey Sally, This recipe serves around 3-4 people.

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Chanel

December 20, 2020

I will make this next visit

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1 Reply

Marco

December 21, 2020

Sounds like a plan to us!

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Mette

December 20, 2020

Eggs Benedict dish

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