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Eggs Benedict Croissant Bread Pudding
A decadent and savoury bread pudding perfect for brunch.
YIELDS
4
Ingredients
Croissant Bread Pudding
- 4 eggs
- 1/2 cup heavy cream
- 1/3 cup old cheddar, shredded
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 strips bacon, fried crispy, chopped
- 8 mini croissants, torn into pieces
Make-Ahead Poached Eggs
- 4 eggs
- 1 teaspoon white vinegar
Blender Hollandaise Sauce
- 2 egg yolks
- 1 teaspoon lemon juice
- 1 tablespoon white wine
- Dash of hot sauce
- Fresh ground pepper
- 1/2 cup melted butter
Assemble and Serve
- Italian parsley, finely chopped
- Freshly ground pepper
Directions
- Preheat oven to 350 F/177C.
Croissant Bread Pudding
- Crack eggs into a bowl, add heavy cream, fresh thyme leaves, salt, freshly ground pepper and whisk to combine. Add grated cheese, chopped bacon, and torn croissants. Stir to combine, ensuring all croissant pieces are coated in egg mixture.
- Line a 9 x 9-inch square baking dish with parchment paper. Tip the Croissant Bread Pudding Mixture into the pan and press gently to even out. Lay parchment paper on top of the mixture and create a lid with a second baking dish of the same size. Bake for 60 minutes.
Make-Ahead Poached Eggs
- Add water and white vinegar to a heavy bottom pot on high heat and bring to a simmer. Crack one egg at a time into a small bowl and transfer gently into the simmering water. Cook for 1 minute. Transfer each poached egg into a bowl of ice water with a slotted spoon for 1 minute. Transfer eggs from ice water to a plate topped with a paper towel. Set aside. TIP: If making eggs far enough ahead, set them aside in the fridge and reheat them in simmering water for 30 seconds before serving.
Blender Hollandaise Sauce
- Add egg yolks, lemon juice, white wine, hot sauce, and freshly ground pepper to a blender and mix on medium until creamy and combined. Shift speed to low and drizzle in hot melted butter, blending for 30 seconds.
Assemble and Serve
- Transfer the Croissant Bread Pudding to a cutting board and slice it into four portions. Plate portions, topping with poached egg and top with Blender Hollandaise Sauce.
- Garnish with chopped parsley and freshly ground pepper. Enjoy!
