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.)
a 13 x 9 x 2 inch baking dish (about 3 quarts).
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.
chop bacon. In a heavy skillet cook bacon in
oil over moderate heat, stirring, 3 minutes.
Drain bacon well on paper towels.
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
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.
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.)
oven to 350°F.
pudding in middle of oven until custard is set,
about 30 minutes.
6 as a brunch main course