EGGS BENEDICT BREAD PUDDING

Steps:

• Split muffins.
• In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours.
• Alternatively, dry muffin halves in a 250°F oven 1 hour.
• Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).
• In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander.
• Refresh broccoli under cold running water and drain well.
• Coarsely chop bacon.
• In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes.
• Drain bacon well on paper towels.
• Chop hard-boiled eggs.
• Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste.
• In a small heavy saucepan bring broth to a boil.
• In a bowl whisk together 2 uncooked eggs and lemon juice.
• Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan.
• Cook mixture over moderately low heat, stirring, until thickened (do not let boil).
• In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well.
• Pour custard slowly and evenly over muffins in baking dish.
• Butter muffin tops and quarter them.
• Arrange muffin pieces on top of custard, buttered sides up.
• Chill pudding, covered, at least 1 hour and up to 12.
• Preheat oven to 350°F.
• Bake pudding in middle of oven until custard is set, about 30 minutes.