Savory Bacon and Crab Bread Pudding Eggs Benedict

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.

3 . Stage

Place bread cubes into a large bowl, set aside.

4 . Stage

Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.

5 . Stage

Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.

6 . Stage

Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.

7 . Stage

Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.

8 . Stage

Stir in 1 egg, lemon juice, tarragon, and lemon zest.

9 . Stage

Mix in crabmeat, salt, black pepper, and cayenne pepper.

10 . Stage

Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.

11 . Stage

Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.