Savory Bacon and Crab Bread Pudding Eggs Benedict

1. Preheat oven to 400 degrees F (200 degrees C).

2. Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.

3. Place bread cubes into a large bowl, set aside.

4. 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.

5. Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.

6. Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.

7. Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.

8. Stir in 1 egg, lemon juice, tarragon, and lemon zest.

9. Mix in crabmeat, salt, black pepper, and cayenne pepper.

10. Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.

11. 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.