Eggs Benedict Casserole with French loaf

Dish of eggs Benedict casserole cooked inside a metal tin on a butcher block counter

Eggs Benedict for a crowd. The custardy crème is reminiscent of hollandaise, and the Canadian bacon and cheese makes a delicious change from the usual sweet bread pudding offerings.

  • About 3/4 of a La Brea French loaf
  • 1 oz butter
  • 3 cups cream
  • 2 x extra large eggs
  • Approx 8 slices Canadian bacon, halved
  • Zest of 1 lemon
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½  cup shredded Parmesan
  • 2oz fresh chives, finely sliced
  1. Preheat the oven to 350 °F
  2. Grease a 9-inch pie dish with a little of the butter. 
  3. Cut the loaf into ¾ inch slices and cut each slice in half.
  4. Arrange the bread slices around the pie dish, alternating ham and bread.
  5. Sprinkle the Parmesan over the entire dish.
  6. Whisk together the eggs, cream, lemon zest, chives, salt, and pepper.
  7. Pour the egg mixture over the bread in the pie dish. If necessary, move the slices to let the mixture sink to the bottom. Let stand for at least 30 mins or overnight.
  8. Place the pie dish in a larger roasting dish with a least a finger-space around every side.
  9. Place roasting dish into the oven, then carefully pour boiling water into the roasting pan, around the pie dish, to make a bain-marie. This will allow the eggs to cook to custard, instead of scrambled eggs.
  10. Cook for 45-65 minutes until the centre is jiggly but not liquid.
  11. Serve with a side salad and lemon wedges.

Allergen declaration:

  • Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
  • Inherent allergens:  Egg, Milk, Gluten, Wheat

Eggs Benedict casserole recipe nutritional information

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