Ingredients
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1 tablespoon butter
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3 cups dry bread cubes
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1 teaspoon vegetable oil
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1 strip bacon, chopped
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¼ cup minced onion
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¼ cup minced red bell pepper
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⅓ cup chicken broth, or more as needed
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⅓ cup heavy cream
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1 large egg
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½ lemon, juiced
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1 tablespoon chopped fresh tarragon
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1 teaspoon fresh lemon zest
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4 ounces fresh lump crabmeat
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salt and fresh ground pepper to taste
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1 pinch cayenne pepper, or to taste
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½ tablespoon distilled white vinegar
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2 eggs
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¼ cup hollandaise sauce
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1 pinch cayenne pepper, for garnish
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
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Place bread cubes into a large bowl, set aside.
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Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
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Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
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Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
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Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
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Stir in 1 egg, lemon juice, tarragon, and lemon zest.
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Mix in crabmeat, salt, black pepper, and cayenne pepper.
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Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
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Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.
Cook's Note:
If necessary, you may substitute water for chicken broth (but do not use fish stock), or plain croutons for dry bread cubes.
Nutrition Facts (per serving)
718 | Calories |
49g | Fat |
43g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 718 | |
% Daily Value * | |
Total Fat 49g | 62% |
Saturated Fat 23g | 117% |
Cholesterol 481mg | 160% |
Sodium 1301mg | 57% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 4g | 14% |
Total Sugars 5g | |
Protein 29g | 58% |
Vitamin C 51mg | 56% |
Calcium 235mg | 18% |
Iron 5mg | 26% |
Potassium 565mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.