Eggs Benedict w/ Savory Bread Pudding

This is the absolute best breakfast ever!!!! Eggs Benedict kicked up 110%. Serving it with savory bread pudding takes it to the next level. If you have never tried this, it's a must. You will not be disappointed. Enjoy!!!
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Eggs Benedict w/Savory Bread Pudding

Eggs Benedict
Serves: 6
Ingredients:
3 tbsp white wine vinegar
6 large free range eggs
1 batch hot hollandaise sauce (see recipe below)
6 slices Honey ham
6 portions of bread pudding (see recipe below)

Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 6 separate coffee cups or ramekins. Cut the bread pudding into 6 portions and warm some plates.
Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each piece of bread pudding, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once. Serve with steamed asparagus and a oven roasted tomato.

Hollandaise Sauce
Serves: 6
Ingredients:
500ml white wine vinegar
1 tbsp peppercorn
bunch tarragon
3 large egg yolks
200ml melted and skimmed unsalted butter
squeeze lemon juice

Directions:
Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

Savory Bread Pudding
Serves: 6
Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
4 cups cubed bread
2 Tbsp minced fresh rosemary
1 cup sharp cheddar cheese shredded or crumbled
6 eggs, lightly beaten
1 cup heavy cream
1 cup 2% milk
pinch salt and pepper to taste

Directions:
Preheat oven to 375 degrees F
Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).