Creamy Chicken Bread Pudding
A rich and creamy Chicken Bread Pudding that balances textures with a crispy top and savory interior packed with tender chicken.
Ingredients
Main ingredients
- 4 cups day-old bread, cubed (French or sourdough works best) Use day-old bread to prevent mushiness.
- 2 cups cooked chicken, shredded (rotisserie chicken is an easy option) You can use leftover roasted chicken or turkey.
- 1 cup heavy cream For a dairy-free option, consider plant-based cream alternatives.
- 1 cup chicken broth
- 3 large eggs
- 1 cup shredded cheddar cheese You can substitute with other cheeses like Gruyère or mozzarella.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- to taste Salt and pepper
- 2 tbsp olive oil or butter
- to garnish Fresh parsley Optional for garnishing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even cooking and a golden-brown crust.
- In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and garlic, sauté until the onion is translucent and fragrant (about 3-4 minutes).
- In a large mixing bowl, whisk together heavy cream, chicken broth, and eggs until well combined.
- Stir in shredded cheddar cheese, thyme, rosemary, salt, and pepper into the cream mixture.
- In another large bowl, combine cubed bread and shredded chicken. Pour in the cream mixture, allowing it to soak for about 5 minutes.
- Mix in the sautéed onion and garlic, ensuring everything is evenly coated.
- Grease a 9x13-inch baking dish with olive oil or cooking spray and spread the mixture evenly in the dish.
- Bake for about 45 minutes, or until the top is golden brown and the custard is set. A toothpick inserted in the center should come out clean.
- Once baked, let it cool slightly and garnish with fresh parsley if desired before serving.
Notes
Bread choice is crucial; use sturdy breads to avoid mushiness. For a creamier texture, let the mixture soak longer. You can freeze the unbaked pudding for up to 3 months.