Prep Time: 15 minutes
Cook Time: 50-60 minutes
Yield: 6 servings
Eggs Benedict can be tricky to make for a crowd, but this version makes it easy to share.
To make the pudding
- Preheat the oven to 350F and lightly grease a medium sized, oven-safe casserole dish with nonstick 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 square inch each.
- 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 concentrated spots of ham or herbs.
- Sprinkle with the Parmesan cheese.
- Bake uncovered for about 45 minutes or until the center feels slightly springy to the touch.
To 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.



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