Eggs Benedict Bread Pudding Recipe

2014-12-03
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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

Ingredients

  • 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

Method

Step 1

Spray your 9 x 13 baking dish with nonstick spray.

Step 2

Place the English muffin pieces over the bottom of the dish.

Step 3

Sprinkle with the Canadian bacon, asparagus and cheeses.

Step 4

In a large bowl, combine the eggs, milk, cream and sauce mix whisking well. Pour over the cheeses.

Step 5

Sprinkle the chives on top. Cover with foil and refrigerate overnight.

Step 6

The next day, remove from the refrigerator, uncover and let stand for 30 minutes before baking. Preheat your oven to 350 degrees.

Step 7

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…

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In a large bowl, mix the milk, heavy cream, hollandaise sauce mix and the eggs…

Whisk until it’s smooth…

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Pour over the dry ingredients in your pan and mush it down to get everything nice and moist…

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Bake 60 minutes until center is set.

Serve while hot and gooey!

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