Preparation:
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. (If
chilling pudding 12 hours, bottom muffin layer will develop a custardlike
consistency.)
Preheat oven to 350°F.
Bake pudding in middle of oven until custard is set, about 30 minutes. |
