Ingredients

The following ingredients have 7 Servings
  • 1 to 2 tablespoons unsalted butter
  • at room temperature
  • 6 English muffins
  • separated and cut into quarters
  • 1 pound Canadian bacon
  • cubed
  • 8 medium asparagus spears
  • trimmed and cut into ½-inch pieces
  • 2 tablespoons minced fresh chives
  • One 0.9-ounce package Knorr Hollandaise sauce mix
  • 1 ½ cups whole milk
  • 12 large eggs
  • 1 ½ cups half-and-half
  • 1 teaspoon Kosher salt
  • ¾ teaspoon white pepper
  • ¾ cup (1 ½ sticks) unsalted butter
  • cubed
  • 3 large egg yolks
  • 1 ½ teaspoons fresh lemon juice
  • ½ teaspoon Kosher salt
  • Pinch of white pepper
  • Pinch of cayenne

Instruction

  • Preheat the oven to 375°F
  • Lightly butter the bottom and sides of a 9x13-inch baking dish with the softened butter
  • For the bread pudding, arrange the English muffin pieces on a baking sheet
  • Bake for 10 to 12 minutes, until toasted and crunchy
  • Heat a large skillet over medium heat
  • Add the Canadian bacon and cook until light brown
  • Add the asparagus pieces and cook, turning frequently for 4 minutes
  • Add the toasted English muffin pieces to the bacon-asparagus mixture and toss well
  • Pour the mixture into the prepared baking dish
  • Sprinkle chives over the top
  • Put the hollandaise sauce mix and milk into a large bowl and whisk well
  • Add the eggs, half and half, salt and white pepper, and whisk until well-blended
  • Pour the egg mixture over the ingredients in the baking dish
  • Cover and refrigerate for at least 6 hours or overnight
  • Preheat the oven to 375°F
  • Remove the casserole from the refrigerator and let it come to room temperature for 30 minutes
  • Cover the casserole with aluminum foil and bake for 50 minutes
  • Remove the foil and bake for an additional 15-20 minutes, until a toothpick inserted into the center comes out clean
  • Make the hollandaise sauce while casserole is baking
  • For the hollandaise sauce, melt the butter in a microwave-safe bowl in the microwave or in a saucepan on the stovetop until frothy, but not boiling
  • Put the yolks, lemon juice, salt, white pepper and cayenne in a blender
  • Blend to combine
  • With the blender running, gradually add the melted butter
  • The sauce will thicken
  • Taste and add a little more lemon juice, salt or white pepper as needed
  • To keep the hollandaise sauce warm if the casserole is still baking, place the blender container in a pan of hot water
  • If the sauce becomes too thick, stir in 1 tablespoon hot water to thin it out
  • Cut the bread pudding into wedges and serve topped with a generous pour of hollandaise sauce