This recipe was sponsored by Nature’s Own® Bread and their line of soft sandwich breads.
There’s a lot that goes into making eggs Benedict – you have to poach the eggs, make the Hollandaise sauce, toast the bread or English muffin and quick fry the Canadian bacon or ham. These individual eggs Benedict bread puddings take a lot of stress out of the preparation by baking everything together in little ramekins – no more poaching eggs to just the right degree of doneness. You can also do a lot of this prep ahead of time so there’s no last minute rush. Being able to make the Hollandaise sauce quickly in the blender also helps to make this luxurious breakfast/brunch dish easy to pull together.
Start with a good loaf of bread. The best loaf to use for this recipe is a brioche or butter bread style bread. Cut the slices into small cubes and toast the bread cubes on a sheet pan until lightly brown. You can do this a day ahead of time if you like. The rich flavor and soft texture of bread enhanced with butter is perfect for eggs Benedict.