Eggs Benedict Bread Puddings

Individual Eggs Benedicts make breakfast or brunch special! Easy to make ahead and perfect for serving to a crowd. These bread puddings are inspired by classic Eggs Benedict but easier than poaching eggs. Check out the link for the recipe for a quick and easy blender hollandaise sauce to serve over top.

Jump to Recipe (or scroll for photos...)
Advertisement - Continue Below

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. 

Ingredients for bread puddings - eggs, Canadian bacon, butter, milk, bread and lemon.

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. 

Advertisement - Continue Below
Bread cubes toasting on a sheet pan.

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. 

Advertisement - Continue Below
Four ramekins of bread pudding with holes in the center on a baking sheet.

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.

Advertisement - Continue Below
Individual eggs benedict bread puddings on a sheet pan coming out of the oven.

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!

Advertisement - Continue Below
Two ramekins of individual eggs benedict bread puddings - one with Hollandaise sauce and one without - on a table with coffee.

This recipe was written as part of a partnership with Nature’s Own® Bread.

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How to Poach an Egg

There are several ways to make poached eggs, but the most basic method just requires a pan, some water and...View Technique

Advertisement - Continue Below

Eggs Benedict Bread Puddings

  • Prep Time: 15 m
  • Cook Time: 40 m
  • Total Time: 55 m
  • Servings:


  • 8 slices Nature’s Own® Butterbread
  • 2 tablespoons butter melted
  • 8 eggs divided
  • 1 cup half-and-half
  • 5 ounces Canadian bacon diced
  • 1 tablespoon chopped fresh tarragon
  • ½ teaspoon salt
  • freshly ground black pepper
  • ½ cup Hollandaise Sauce See recipe


  1. Pre-heat the oven to 350°F. Grease 4 (8-ounce) ramekins with butter.

  2. Cut the bread into ½-inch cubes and toss the cubes with melted butter. Spread the buttered cubes out on a baking sheet and toast the bread in the oven for 10 minutes.
  3. Combine four eggs and the half-and-half in a large bowl, whisk together and season with salt and freshly ground black pepper. Add the toasted bread cubes, diced Canadian bacon and tarragon to the bowl and toss to coat the bread. Let the mixture rest for 20 minutes so the bread has time to absorb the egg custard (and you have time to prepare the Hollandaise Sauce).
  4. Spoon the mixture into the buttered ramekins. Make a 2-inch well in the center of the mixture with the back of a spoon. Cover the ramekins with foil and place them on a baking sheet. Bake at 350°F for 25 minutes.
  5. Remove the baking sheet from the oven and remove the aluminum foil from the ramekins. Crack one of the remaining eggs into the well of each ramekin. Return the ramekins to the oven uncovered and bake for an additional 12 to 15 minutes, until the egg has set but the yolk is not firm. Garnish with fresh tarragon leaves. Serve immediately with the Hollandaise Sauce.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (5)Post a Reply

  1. Wondering if this could be made in a 9×13 baking dish…..??
    Perhaps doubling to make 8 servings?
    ( I don’t have ramekins..)

    1. 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.

  2. 4 stars
    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.

  3. 5 stars
    Love your recipes Meredith, would love to make Bread pudding only, eggs separate. Take care, God bless you, Happy New Year! xx 🎊🍾🎈🎉💟

Leave a Reply

Your email address will not be published. Required fields are marked *