Crab & Turkey Bacon Bread Pudding
6 strips Godshalls Turkey Bacon, chopped fine
8 ounces fresh lump crabmeat
6 cups dry bread cubes (toasted)
3 tablespoons salted butter
½ cup grated Cheddar Cheese
1 Finely minced Shallot
1 scallion chopped fine
1/3 red bell pepper (seeds removed) minced fine
1 can or 1 cup chicken broth, or more as needed
1/3 cup half and half
4 large eggs whisked
1 lemon, juiced
2tablespoons chopped fresh tarragon
2 teaspoon fresh lemon zest
1 Teaspoon Adobo
1 Teaspoon cayenne pepper
½ cup hollandaise sauce (mix or prepared)
Preheat oven to 350 degrees F (200 degrees C).
Non-Stick Spray the insides of 4 bake safe bowls or ramekins and put them on a cookie sheet
On a separate sheet, toast bread cubes for 5 mintes or until lightly crisp, not browned
Melt butter in a large frying pan over medium-high heat; cook and stir turkey bacon in warmed liquid butter browned and almost crisp, 5 to 6 minutes. Remove turkey bacon and keep butter melted in pan with any brown bits formed from bacon.
Add shallot, scallion, and pepper minced and stir for 2-3 minutes
Add chicken broth and half and half, bring to a slow simmer for 2 minutes
Pour broth and cream mixture over toasted bread cubes and fold until evenly distributed and all bread is moist
Stir in eggs, lemon juice, fresh chopped tarragon, and lemon zest.
Add crabmeat, Adobo, and ½ teaspoon of cayenne pepper.
Pack the mixture into bowls or ramekins and bake until the tops are crisp and brown, about 20 minutes.
Remove from oven and top each bread pudding with a small ladle of hollandaise sauce. Garnish with remaining cayenne pepper or to taste.