Eggs Benedict Bread Pudding Recipe2014-12-03
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Jessica’s friend Janette came to visit us for the first time on Thanksgiving.
Her favorite breakfast recipe is Eggs Benedict,
so I made this version of it for our Family Brunch…
Everyone voted it a winner!!
Eggs Benedict Bread Pudding Recipe
- 6 english muffins, cut into 1/2 inch pieces
- 6 oz canadian bacon, roughly chopped
- 1 cup fresh asparagus tips, cut into 1" pieces
- 1 1/2 cups shredded Swiss cheese
- 1 cup shredded Monzarella
- 12 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 pkg hollandaise sauce mix
- 2 TBSP fresh minced chives
Spray your 9 x 13 baking dish with nonstick spray.
Place the English muffin pieces over the bottom of the dish.
Sprinkle with the Canadian bacon, asparagus and cheeses.
In a large bowl, combine the eggs, milk, cream and sauce mix whisking well. Pour over the cheeses.
Sprinkle the chives on top. Cover with foil and refrigerate overnight.
The next day, remove from the refrigerator, uncover and let stand for 30 minutes before baking. Preheat your oven to 350 degrees.
Bake 60-75 minutes until center is set. Serve immediately.
Tear the English Muffins in small pieces and put on the bottom of your 9 x 13 pan…
Cover with the Canadian Bacon, asparagus tips and cheese…
In a large bowl, mix the milk, heavy cream, hollandaise sauce mix and the eggs…
Whisk until it’s smooth…
Pour over the dry ingredients in your pan and mush it down to get everything nice and moist…
Bake 60 minutes until center is set.
Serve while hot and gooey!