Savory Bacon and Crab Bread Pudding Eggs Benedict Recipe

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

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

Place bread cubes into a large bowl set aside.

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.

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

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

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

Stir in 1 egg lemon juice tarragon and lemon zest.

Mix in crabmeat salt black pepper and cayenne pepper.

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