Eggs Benedict Bread Pudding
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
- Black pepper
- 6 tablespoons butter, melted
TO MAKE THE PUDDING:
Preheat the oven to 350F and lightly grease a medium sized, oven-safe casserole dish with nonstick spray or butter.
In a bowl, whisk together the milk, cream, eggs, salt, pepper, chives, and rosemary.
Add the diced ham and stir through.
Cut the sourdough bread into thick slices and then into cubes about 1 square inch each.
Add the bread to the egg mixture and gently toss, making sure all of the bread cubes are being coated with the mixture.
Transfer the bread pudding to your prepared dish and gently pat down.
Spread out any concentrated spots of ham or herbs.
Sprinkle with the Parmesan cheese.
Bake uncovered for about 45 minutes or until the center feels slightly springy to the touch.
TO MAKE THE SAUCE:
Add the egg yolks, lemon juice, salt, and pepper to a blender.
Blend on low speed until incorporated.
Slowly add the melted butter to the mixture as it’s running on low speed until frothy.
Serve the sauce with individual portions of the bread pudding.