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Eggs Benedict Bread Pudding

Everyone's favorite Eggs Benedict brunch but in an easy to make bread pudding style!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 318kcal
Author foodnessgracious


  • 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.


Calories: 318kcal | Carbohydrates: 4g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 159mg | Sodium: 464mg | Potassium: 97mg | Sugar: 2g | Vitamin A: 1215IU | Vitamin C: 2.1mg | Calcium: 189mg | Iron: 0.4mg