Savory Bacon And Crab Bread Pudding Eggs Benedict

• 1 tablespoon butter
• 3 cups dry bread cubes
• 1 teaspoon vegetable oil
• 1 strip bacon, chopped
• 1/4 cup minced onion
• 1/4 cup minced red bell pepper
• 1/3 cup chicken broth, or more as needed
• 1/3 cup heavy cream
• 1 large egg
• 1/2 lemon, juiced
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon fresh lemon zest
• 4 ounces fresh lump crabmeat
• salt and fresh ground pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1/2 tablespoon distilled white vinegar
• 2 eggs
• 1/4 cup hollandaise sauce
• 1 pinch cayenne pepper, for garnish

1. Preheat oven to 400 degrees F (200 degrees C).
2. Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
3. Place bread cubes into a large bowl, set aside.
4. 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. Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
6. Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
7. Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
8. Stir in 1 egg, lemon juice, tarragon, and lemon zest.
9. Mix in crabmeat, salt, black pepper, and cayenne pepper.
10. Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
11. Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

butter, bread cubes, vegetable oil, bacon, onion, red bell pepper, chicken broth, heavy cream, egg, lemon, tarragon, lemon zest, lump crabmeat, salt, cayenne pepper, white vinegar, eggs, hollandaise sauce, cayenne pepper

Taken from www.allrecipes.com/recipe/221128/savory-bacon-and-crab-bread-pudding-eggs-benedict/ (may not work)