Chicken Bread Pudding Recipes

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BBQ CHICKEN AND APPLE BREAD PUDDING



BBQ Chicken and Apple Bread Pudding image

To me, bread pudding is the epitome of comfort food and is simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

1 package (8-1/2 ounces) cornbread/muffin mix
6 tablespoons butter, divided
1 large sweet onion, thinly sliced
2/3 cup barbecue sauce, divided
2 cups diced cooked chicken
2 large eggs, beaten
1 cup half-and-half cream
1 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups shredded Monterey Jack cheese
1 small green apple, peeled and diced
Minced chives

Steps:

  • Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside., Pour 1/4 cup barbecue sauce over chicken; toss to coat., Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine., Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

Nutrition Facts : Calories 465 calories, Fat 25g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 1028mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 21g protein.

CHICKEN BREAD PUDDING



Chicken Bread Pudding image

This is comfort food- rich, delicious and satisfying! We just love it! Try this, you'll love it. Your family won't be able to stop eating it.

Provided by Realtor by day

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 slices white bread, crusts removed
2 cups boneless chicken breasts, cooked and diced
4 tablespoons butter
1/4 lb fresh mushrooms, sliced
1/4 cup mayonnaise
1 cup cheddar cheese, shredded
1 cup milk
1 (10 3/4 ounce) can cream of celery soup
2 eggs, beaten
2 tablespoons pimiento, chopped (or roasted red peppers)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
  • In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
  • Sprinkle cheese evenly over mushroom mixture.
  • In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
  • Bake 1 hour until toothpick inserted near center comes out clean.
  • Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
  • Bake for about 10 minutes more or until the breadcrumbs are lightly browned.

BREAD PUDDING II



Bread Pudding II image

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Provided by ELLENMARIE

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins
4 eggs, beaten
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g

CHICKEN BACON RANCH BREAD PUDDING



Chicken Bacon Ranch Bread Pudding image

This recipe is not only delicious but it also is a great way to use both leftover chicken and leftover bread. It's a great Twist on chicken and dressing all in one comforting casserole.

Provided by Robin Lieneke

Categories     Chicken

Time 55m

Number Of Ingredients 16

4 chicken thighs, boneless skinless, diced in 1-inch cubes
1/2 lb bacon, cut into 1-inch pieces
1/2 onion, diced
1/4 c green pepper, diced
2 stalk(s) celery, diced
2 Tbsp extra virgin olive oil
2 Tbsp butter
2 tsp poultry seasoning
1 pkg ranch dressing mix
1 pkg hamburger buns, diced into 1-inch cubes
2 c heavy cream
1 c milk
3 eggs
1 tsp mustard
1 c cheddar cheese, shredded
1 c parmesan cheese, shredded

Steps:

  • 1. Put the bread cubes on a sheet pan in a single layer. Spray with butter flavored no stick spray and sprinkle with 1/2 tsp. of poultry seasoning and 1 tbsp. of ranch dressing mix. Bake in a 400-degree oven for 10 minutes until slightly crispy. Let cool slightly and then put in a large mixing bowl.
  • 2. Saute bacon until crispy and remove from skillet. Drain on paper towels and set aside. Remove all but 2 tbsps. of bacon grease from pan and add one tbsp. of olive oil. Add onions celery and green peppers and sprinkle with 1/2 tsp. of poultry seasoning and 1 tsp. of ranch dressing mix. Saute until onions are translucent.
  • 3. Pour the onion mixture over the cubes of bread including all pan drippings. In the same skillet add one tbsp. olive oil and 2 tbsps. butter. Sprinkle chicken with 1/2 tsp. poultry seasoning and 1 tbsp. ranch dressing mix. Saute until chicken is no longer pink throughout. Pour chicken and pan drippings over the bread mixture. Add reserved bacon pieces and 1/2 cup of Parmesan and all of the cheddar cheese. Toss together lightly until combined.
  • 4. In a medium bowl mix milk, heavy cream, eggs, mustard, 1/2 tsp. poultry seasoning and remaining ranch dressing. Mix until thoroughly Incorporated. Pour this mixture over the bread and chicken mixture and stir together. Let sit for 10 minutes
  • 5. Pour the chicken and bread mixture into a 8 by 11 pan which has been sprayed with no stick spray. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 45 minutes. Let stand 5 to 10 minutes before serving.

BREAD PUDDING I



Bread Pudding I image

A no frills bread pudding. This is a recipe my mom always made and we all really enjoyed it.

Provided by BUCHKO

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 50m

Yield 8

Number Of Ingredients 10

10 slices white bread, cut into cubes
¼ cup margarine, melted
½ cup raisins
1 teaspoon ground cinnamon
6 eggs
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon salt
3 cups hot milk
1 pinch ground nutmeg

Steps:

  • Heat oven to 375 degrees F(190 degrees C)
  • In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
  • Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
  • Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 336.7 calories, Carbohydrate 46.8 g, Cholesterol 146.8 mg, Fat 12.3 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 3.6 g, Sodium 515 mg, Sugar 30.3 g

CHICKEN PUDDING



Chicken Pudding image

This is a great chicken dish. It's easy enough for every day, yet fancy enough for guests. The puffy pudding-like topping and chicken gravy make for a satisfying comfort-food dish. This is also a great way to use up left over fried chicken.

Provided by Pokey in San Antonio

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 -5 lbs chicken (cut up)
1 2/3 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 cups chicken stock
1 egg
2 egg whites
1 cup milk
3 tablespoons butter
3 tablespoons parsley (minced)
1 teaspoon thyme (fresh or chopped)

Steps:

  • Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
  • Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
  • Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13"X9"X3", reserving the stock.
  • Preheat the oven to 425 degrees F.
  • In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
  • Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
  • Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.

Nutrition Facts : Calories 895.1, Fat 50.1, SaturatedFat 17.5, Cholesterol 246.8, Sodium 917.7, Carbohydrate 51.7, Fiber 1.6, Sugar 4.2, Protein 55.5

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