Recipe - Eggs Benedict Bread Pudding

6 English muffins
3 cup Broccoli flowerets; cut into
1" pieces
6 ounce Canadian bacon
1 teaspoon Vegetable oil
4 Hard boiled large eggs
1 cup Coarsely grated jarlsberg
cheese
2/3 cup Chicken broth
3 Uncooked large eggs
One fourth cup Fresh lemon juice
1 cup Heavy cream
1 cup Milk
1 tablespoon Unsalted butter; softened

1. Split muffins. In a large baking pan dry muffin halves, uncovered, at
room temperature 12 hours. Alternatively, dry muffin halves in a 250 degree
oven 1 hour. Butter a 13 by 9 by 2inch baking dish (about 3 quarts).

2. In a large saucepan of boiling salted water cook broccoli until
crisptender, about 3 minutes, and drain in a colander. Refresh broccoli
under cold running water and drain well.

3. Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate
heat, stirring, 3 minutes. Drain bacon well on paper towels.

4. Chop hard boiled eggs. Arrange muffin bottoms, split sides up, in one
layer in baking dish and sprinkle evenly with hard boiled eggs, bacon,
broccoli, Jarlsberg, and salt and pepper to taste.

5. In a small heavy saucepan bring broth to a boil. In a bowl whisk
together twp uncooked eggs and lemon juice.

6. Whisk half of broth in a stream into egg mixture and whisk mixture into
broth remaining in pan. Cook mixture over moderately low heat, stirring,
until thickened (do not let boil).

7. In a bowl whisk together remaining uncooked egg, cream, milk, and salt
and pepper to taste and whisk in lemon mixture in a stream until combined
well.

8. Pour custard slowly and evenly over muffins in baking dish.

9. Butter muffin tops and quarter them. Arrange muffin pieces on top of
custard, buttered sides up. Chill pudding, covered, at least 1 hour and up
to 12. (If chilling pudding 12 hours, bottom muffin layer will develop a
custard like consistency.)

10. Preheat oven to 350 degrees. Bake pudding in middle of oven until
custard is set, about 30 minutes.

Recipe by: foodtv.com Cooking Live Show

Posted to recipeludigest Volume 01 Number 381 by RecipeLu
recipelu@geocities.com on Dec 16, 1997