Arrow Created with Sketch. Back to The Recipes Eggs Benedict Bread Pudding Protein-Packed np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 21 Ratings PRINT Cook Time 50-60 mins 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 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 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Kim December 22, 2020 Sadly, I cannot have dairy milk. Are there any acceptable milk substitutes that would work in this recipe? Reply Page 1 Created with Sketch. 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. Reply Page 1 Created with Sketch. Jaime December 22, 2020 Can you make this ahead and refrigerate overnight? Reply Page 1 Created with Sketch. 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. Reply Page 1 Created with Sketch. Sally Lang December 21, 2020 Sounds delicious. How many does this recipe serve? Reply Page 1 Created with Sketch. 1 Reply Marco December 21, 2020 Hey Sally, This recipe serves around 3-4 people. Reply Page 1 Created with Sketch. Chanel December 20, 2020 I will make this next visit Reply Page 1 Created with Sketch. 1 Reply Marco December 21, 2020 Sounds like a plan to us! Reply Page 1 Created with Sketch. Mette December 20, 2020 Eggs Benedict dish Reply Page 1 Created with Sketch.