• 2, 10-ounce ramekins
  • Large bowl
  • Large skillet


  • 4 ounces fresh lump crabmeat
  • 1 package bacon
  • 3 cups bread, cut into cubes
  • 3 eggs
  • ½ lemon, juiced
  • 1 tsp fresh lemon zest
  • 1 large white onion, minced
  • ¼ cup minced red bell pepper
  • ¼ cup hollandaise sauce
  • ⅓ cup chicken broth
  • ⅓ cup heavy cream
  • ½ Tbsp distilled white vinegar
  • 1 Tbsp butter
  • 1 tsp olive oil
  • 1 Tbsp chopped fresh tarragon
  • Salt and fresh ground pepper to taste
  • 1 pinch cayenne pepper, for garnish


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Butter the inside of the ramekins and place on the baking sheet. Set aside.
  3. Place the bread cubes into a large bowl. Set aside.
  4. In the large skillet, heat the oil until hot. Add the bacon and cook on medium heat until browned and almost crisp (about 5 minutes). Remove the bacon from the pan, mince it, and set it aside.
  5. Remove the excess oil from the skillet. Over medium heat, stir in the onion and cook until translucent (about 2 minutes). Stir in the red pepper and cook for one additional minute.
  6. Stir in the chicken broth and cream, cooking over medium heat until simmering (about 2 minutes).
  7. Pour the cream mixture over the bread cubes. Mix thoroughly until all the liquid is absorbed.
  8. Stir in one of the eggs, lemon juice, lemon zest, and tarragon.
  9. Stir in the crab, bacon, salt, and pepper.
  10. Spoon the bread pudding mixture into the ramekins. Bake until golden brown (about 20 minutes).
  11. While the bread pudding is cooking, poach each of the two remaining eggs. Set aside, keeping warm.
  12. To serve, remove the pudding from the ramekins and top each with a poached egg. Serve with hollandaise sauce and cayenne garnish. Enjoy!



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