Savory Bacon and Crab Bread Pudding Eggs Benedict is a rich and indulgent twist on the beloved brunch classic. Instead of the traditional English muffin base, this version features a decadent savory bread pudding layered with smoky bacon and sweet, tender crab meat. Each bite delivers a satisfying combination of crisp edges, custardy interior, and luxurious seafood flavor.The creamy poached eggs sit beautifully on top, their golden yolks flowing into the buttery hollandaise sauce below.
Bacon and Crab Bread Pudding:
The smoky saltiness of bacon balances the delicate sweetness of crab, while the silky hollandaise ties everything together with its velvety texture and tangy richness. It’s comfort food elevated to gourmet status.Perfect for holiday brunches, special celebrations, or when you simply want to impress your guests, this dish transforms a traditional breakfast into a restaurant-worthy experience. It feels elegant yet comforting — a show-stopping centerpiece that tastes as spectacular as it looks.
History:
Eggs Benedict is believed to have originated in New York City in the late 19th century. One popular story credits Lemuel Benedict, who ordered buttered toast, poached eggs, bacon, and hollandaise sauce at the Waldorf Hotel as a hangover cure. The dish was refined and added to the menu, eventually becoming a brunch staple.Over time, chefs began creating creative variations — swapping Canadian bacon for smoked salmon, spinach, or crab. Bread pudding as a savory base adds a modern culinary twist, combining European custard-based baking traditions with American brunch innovation. This bacon and crab version reflects contemporary cuisine’s love for bold flavors and luxurious textures.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Savory Bacon and Crab Bread Pudding Eggs Benedict with Creamy Hollandaise – A Luxurious Brunch Masterpiece
Ingredients
For the Bread Pudding Base:
- 6 cups day-old brioche or crusty bread, cubed
- 6 slices bacon, cooked and crumbled
- 1 cup lump crab meat (shells removed)
- 1 cup shredded Gruyère or sharp cheddar
- 4 large eggs
- 2 cups whole milk
- 1 tsp Dijon mustard
- ½ tsp black pepper
For the Poached Eggs:
- 4–6 large eggs
- 1 tbsp white vinegar
For the Hollandaise Sauce:
- 3 egg yolks
- ½ cup unsalted butter, melted
- 1 tbsp lemon juice
- Pinch cayenne pepper
- Salt to taste
Instructions
- Prepare Bread Pudding: Preheat oven to 350°F (175°C). Grease a baking dish.
- In a bowl, whisk eggs, milk, cream, mustard, salt, and pepper.
- Fold in bread cubes, bacon, crab, and cheese. Pour mixture into baking dish.
- Bake 40–45 minutes until golden and set. Let cool slightly before slicing.
- Poach Eggs: Bring water to a gentle simmer, add vinegar. Crack eggs into water and cook 3–4 minutes. Remove with slotted spoon.
- Make Hollandaise: Whisk egg yolks over a double boiler until thickened. Slowly drizzle in melted butter while whisking. Add lemon juice, cayenne, and salt.
- Assemble by placing a slice of bread pudding on a plate, topping with poached egg and spooning hollandaise over the top. Garnish with chives.
Notes
- Use high-quality lump crab meat for best flavour.
- Day-old bread works best to absorb custard properly.
- Do not overbake; bread pudding should remain moist inside.
- Fresh lemon juice enhances hollandaise flavour.
- Hollandaise is best served immediately.
- Keep poached eggs warm in hot water before serving.
- Thick-cut bacon adds better texture.
- Garnish with fresh herbs for brightness.
Tips for Bacon and Crab Bread Pudding:
- Toast bread cubes lightly before mixing for extra texture.
- Add sautéed shallots for depth of flavor.
- Use clarified butter for smoother hollandaise.
- Make bread pudding a day ahead and reheat before serving.
- Strain hollandaise if too thick.
- Add Old Bay seasoning for a seafood twist.
- Use a ring mold for elegant presentation.
- Serve with a light arugula salad to balance richness.
FAQs for Bacon and Crab Bread Pudding:
Q1: Can I prepare this in advance?
Yes, bake the bread pudding ahead and reheat before assembling.
Q2: Can I substitute the crab?
Yes, shrimp or smoked salmon works beautifully.
Q3: How do I prevent hollandaise from curdling?
Keep heat low and whisk constantly.
Q4: Can I skip bacon?
Yes, for a pescatarian version, omit bacon or use turkey bacon.
Q5: How do I store leftovers?
Store bread pudding separately in the refrigerator for up to 2 days.
Conclusion:
Savory Bacon and Crab Bread Pudding Eggs Benedict is the ultimate indulgent brunch dish. It combines the comforting richness of bread pudding with luxurious seafood and classic hollandaise sauce. Perfectly balanced, visually stunning, and deeply satisfying, it transforms an everyday brunch into a gourmet dining experience. Whether served at a holiday gathering or an elegant weekend breakfast, this dish promises unforgettable flavor in every bite.