Rachael Ray: David Venable Eggs Benedict Bread Pudding Recipe


Rachael Ray: Breakfast Bread Pudding

Could you imagine bread pudding for breakfast? Now you can, thanks to David Venable’s Eggs Benedict Bread Pudding Recipe, as seen on Rachael Ray. For more of his great ideas, try Spiced Bacon Skewers and Pina Colada Muffins.

This is not a light recipe, but hearty is often what people prefer at the holidays. It’s easy to make this ahead, and you could even freeze it before baking. Just let it get back to room temperature before popping it in the oven.


“There is no shame in shortcuts in the kitchen,” David said, giving a shout out to home cooks.

Rachael Ray: David Venable Eggs Benedict Bread Pudding Recipe Ingredients

Rachael Ray: David Venable Eggs Benedict Bread Pudding Recipe

David Venable showed Rachael Ray how to make a simple holiday breakfast that you can prepare ahead of time and pop in the oven: Eggs Benedict Bread Pudding. (Razmarinka / Shutterstock.com)

  • 1 1/2 tbsp room temperature Unsalted Butter
  • 6 separated, quartered English Muffins
  • 8 trimmed Asparagus Spears
  • 1 0.9-oz package Knorr Hollandaise Sauce Mix
  • 12 Eggs
  • 1 lb cubed Canadian Bacon
  • 2 tbsp minced Chives
  • 1 1/2 cups Whole Milk
  • 1 1/2 cups Half & Half
  • 1 tsp Salt
  • 3/4 tsp White Pepper

Hollandaise Sauce Ingredients

  • 3/4 cup cubed Unsalted Butter
  • 1 1/2 tsp Lemon Juice
  • 3 Egg Yolks
  • pinch of Cayenne
  • Salt & White Pepper

David Venable: Rachael Ray Eggs Benedict Bread Pudding Recipe Directions

  1. Preheat the oven at 375 F and butter the bottom and sides of a baking dish.
  2. Arrange English muffin quarters on a baking sheet and toast about 11 minutes in the oven.
  3. Heat a skillet on medium and lightly brown the Canadian bacon. Add asparagus, turning and cooking about four minutes.
  4. Add toasted muffin portions, tossing to combine. Pour this into the baking dish and sprinkle everything with chives.
  5. Whisk Hollandaise Sauce mix with milk. Add eggs, half & half, salt, and white pepper.
  6. Pour egg mixture into the baking dish. Cover and chill six to 12 hours.
  7. Preheat the oven at 375 F again.
  8. Remove casserole from the fridge and let come to room temperature for about half an hour.
  9. Wrap the casserole in foil and bake about 50 minutes. Remove foil and cook another 15-20 minutes, until the tines of a fork come out clean.
  10. For the Hollandaise Sauce, melt butter until frothy, but do not let it boil.
  11. Combine yolks with lemon juice, cayenne, salt, and white pepper in a blender.
  12. Slowly stream in the melted butter. Let the sauce thicken, and adjust seasonings to taste.
  13. Serve bread pudding topped with the homemade Hollandaise.


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