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.
Mix all the ingredients together and let the cubes soak up some of the egg custard. This is the perfect time to make the blender Hollandaise sauce. Then, spoon the mixture into ramekins, making a well in the center of each ramekin – just enough room for one egg. Cover and bake the puddings just like this.
About 20 minutes before you want to serve the puddings, crack an egg into each well and then return the ramekins to the oven for 12 to 15 minutes, until the egg white has just set but the yolk is still soft. The puddings should be slightly puffed up.
You can pour a little Hollandaise sauce on top of the puddings, or simply serve the Hollandaise at the table and let everyone sauce their own. Now THAT’s an impressive weekend breakfast!
This recipe was written as part of a partnership with Nature’s Own® Bread.
Comments (13)Post a Reply
Wondering if this could be made in a 9×13 baking dish…..??
Perhaps doubling to make 8 servings?
( I don’t have ramekins..)
I’m sure you could do this in a large baking pan. You will probably need to increase the first cooking time so that everything cooks properly in the larger pan (try 45 to 50 minutes) and then use the same cooking time once you’ve added the eggs.
I made this recipe with Brioche bread. It was very good. The Brioche made this sweet. I would like to try it with the Butterbread.
YOUR A TERRIFIC COOK, I USE TO WATCH YOU WHEN YOU WERE ON QVC. HOPE YOUR DOING FINE AND KEEP UP THE GOOD WORK.
Love your recipes Meredith, would love to make Bread pudding only, eggs separate. Take care, God bless you, Happy New Year! xx 🎊🍾🎈🎉💟
Meredith, can you give me some suggestions to make this a lower sodium recipe? My limit is 1500 mg/day. Thanks.
Hi Sue. I suggest not adding salt, using a low-sodium Canadian bacon and unsalted butter. That will bring it down a little and you can add salt to your liking.
I’m going to do this recipe. I’ll try I read the whole thing. I think I can do it. miss seeing you on When they was a holiday and you would be there cooking. Were can I find you besides QVC?
All of The Basic’s videos that ran on QVC on Christmas Day are available on Meredith’s Blue Jean Chef YouTube channel. Meredith also has a Facebook and Instagram page where you can find recipes and videos too. Just search Blue Jean Chef on the sites to find her!
What size ramekin do you recommend?
6 to 8 ounce ramekins will work.
Being single and alone for Christmas this year, I love this ideal recipe — I still get my eggs Benedict traditional Christmas morning fix without all the fuss for a big gathering. I plan on preparing everything up to adding the egg and second oven baking with the remaining Ramekins.
My question to you, how can I adjust receipt to possibly add salmon in lieu of the Canadian bacon. Not sure if fresh pieces of salmon would work or if I need to use a smoked salmon. Would cooking time need to be adjusted so that salmon would not dry out? After egg was cooked, and before saucing, I thought I would top with some slices of avocado, then the Hollandaise sauce, and some fresh dill. Just not sure about salmon substitution. Thanks so much for your time. Happy Holidays.
It will take about 35 minutes for the bread pudding to bake so make sure you get a thick filet of salmon and cut it into 1/2 to 3/4 inch thick cubes so it doesn’t dry out. You might also want to bake it in a little larger dish than the small ramekins since the salmon will need more room than the Canadian bacon. Enjoy!!