This custardy egg dish is reminiscent of Eggs Benedict, featuring Canadian bacon and cheese in place of typical sweet bread pudding ingredients.
Ingredients
- 1 La Brea Bakery French Loaf
- 1 ounce butter
- 8 slices Canadian bacon, halved
- ½ cup Parmesan, shredded
- 2 extra-large eggs
- 3 cups cream
- Zest of 1 lemon
- 2 ounces fresh chives, finely sliced
- Salt and freshly ground black pepper, to taste
Preparation
- Grease a 9-inch pie dish with a little of the butter.
- Cut the French loaf into ¾-inch slices, and cut each slice in half. Arrange the bread slices around the pie dish, alternating layers of ham and bread. Sprinkle Parmesan over the entire dish.
- Whisk together the eggs, cream, lemon zest, chives, salt, and pepper. Pour the egg mixture over the bread and Canadian bacon. If needed, move the slices to allow the egg mixture to sink to the bottom. Let stand for at least 30 minutes or overnight.
- Heat oven to 350°F. Place the pie dish in a larger roasting dish with at least a finger space around every side.
- Place the roasting dish into the oven, then carefully pour boiling water into the roasting pan, around the pie dish, to create a bain-marie. This will allow the eggs to cook to custard, instead of scrambled eggs.
- Cook for 45 to 65 minutes until the center is jiggly but not liquid. Serve.
