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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. |
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Eggs Benedict Bread Pudding

  • Protein-Packed
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5/5 - 10 Ratings
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Cook Time

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

By: Foodness Gracious


For the pudding:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 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
  • Black pepper
  • 6 tablespoons butter, melted


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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