The All Day Egg

Eggs Benedict Bread Pudding

Ingredients

 

FOR THE PUDDING:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 Duck Egg
  • 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 Duck Egg Yolks
  • 1 tablespoon fresh lemon juice
  • Salt
  • Black pepper
  • 6 tablespoons butter, melted

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.