Chicken Bread Pudding
Transform your weeknight dinners with this savory and satisfying Chicken Bread Pudding, a comforting twist on a classic dessert. This recipe combines tender, flavorful chunks of cooked chicken, day-old bread cubes soaked in a rich custard of eggs, milk, heavy cream, and a touch of Dijon mustard, creating the perfect balance of creamy and hearty. Layers of sharp cheddar and nutty Parmesan cheese add irresistible gooeyness, while a sauté of onions and garlic infuses every bite with robust flavor. Fresh parsley offers a pop of brightness, tying all the ingredients together. Baked to golden perfection with a crispy, cheesy topping, this easy-to-make dish is ideal for cozy family meals, brunch gatherings, or even a unique potluck offering. Plus, it’s an excellent way to repurpose leftovers for a delectable and waste-free feast.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (diced or shredded)
- 4 cups Day-old bread (cut into 1-inch cubes)
- 4 large Eggs
- 2 cups Milk
- 1 cup Heavy cream
- 1.5 cups Cheddar cheese (shredded)
- 0.5 cup Parmesan cheese (finely grated)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon Butter (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter and set aside.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and black pepper until well combined.
Add the bread cubes to the egg mixture and gently stir to coat. Allow the bread to soak for 5-10 minutes, stirring occasionally to ensure even absorption.
Fold the diced or shredded cooked chicken, sautéed onion and garlic mixture, 1 cup of shredded cheddar cheese, and half of the chopped parsley into the soaked bread mixture.
Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 0.5 cup of cheddar cheese and the Parmesan cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the pudding is set in the center.
Remove from the oven and let it rest for 5-10 minutes. Garnish with the remaining chopped parsley before serving warm.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1564 mg | 68% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.4 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 565 mg | 43% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
