Everyone’s favorite Eggs Benedict brunch but in an easy to make bread pudding style!
This post is sponsored by Pete and Gerry’s Organic Eggs.
Brunch must be one of my favorite times to eat. Let’s face it, you get to sleep in later than normal and still don’t have to wait until lunchtime before you have something awesome to eat! And usually, the choices on a brunch menu are pretty epic, including eggs benedict.
But making eggs benedict can be tricky especially for a crowd, that’s why I made you an easy eggs benedict bread pudding. It still has all the same key ingredients as a regular eggs benedict, even the hollandaise sauce but this version is better prepared the night before meaning you can probably score yourself an extra hour in bed the morning of your brunch!
I used a chewy sourdough boule for the bread, you could use English muffins as the base but I love the sour taste of the boule. My liquid mixture for any kind of bread pudding is always a combination of whole milk and heavy cream along with a few eggs. In this case Pete and Gerry’s Organic Free Range Eggs. Because they’re hormone and pesticide free you can be sure that the eggs in your bread pudding are the eggs you want to share with your family! No antibiotics or GMO’s are ever used either making Pete and Gerry’s Organic Eggs the best choice for your shopping cart!
You can’t have eggs benedict without ham, so I chopped some Canadian bacon steaks into cubes and added that to my mixture along with some fresh rosemary and chives for an extra savory taste.
Complete your eggs benedict bread pudding with a heavy sprinkle of grated Parmesan cheese and bake in the oven until things get golden and slightly crunchy on top.
You can make your own hollandaise sauce from scratch, I’ve added the recipe below. but I’ve seen some really good refrigerated versions in some stores.
Serve warm and pour a little of the hollandaise sauce over the bread pudding for so many awesome happy brunch memories!
Eggs Benedict Bread Pudding
- 1 cup whole milk
- 1 cup heavy cream
- 2 Pete and Gerry's Organic Eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chives chopped finely
- 1 tbsp rosemary chopped finely
- 1 1/2 cups Canadian ham diced
- 1 medium sized sourdough bread boule
- 1/2 cup Parmesan cheese finely grated
For the Sauce
- 2 large egg yolks
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp back pepper
- 6 tbsp butter melted
- Preheat your oven to 350 degrees F and lightly grease a medium sized oven-safe casserole dish with non stick spray or butter.
- In a bowl whisk together the milk, cream, eggs, salt, pepper, chives and rosemary.
- Add the diced ham and stir through.
- Cut the sourdough bread into thick slices and then into cubes about 1-inch square.
- Add the bread to the egg mixture and gently toss making sure all of the bread cubes are being coated with the mixture.
- Transfer the bread pudding to your prepared dish and gently pat down.
- Spread out any heavy spots of ham or herbs.
- Sprinkle with the Parmesan cheese
- Bake in the oven uncovered for about 45 minutes or until the center feels slightly springy to the touch.
Make the Sauce
- Add the egg yolks, lemon juice, salt and pepper to a blender.
- Blend on low speed until incorporated.
- Slowly add the melted butter to the mixture as it’s running on low speed until frothy.
- Serve the sauce with individual portions of the bread pudding.