Easy Savory Bread and Butter Pudding with Chicken and Vegetables (Old-Fashioned & From Scratch)
If you’re looking for a cozy, budget-friendly dinner or lunch that both adults and kids love, it’s hard to beat an easy, old-fashioned bread and butter pudding. This classic “from-scratch” recipe is a wonderful way to use up stale bread, leftover cooked vegetables, and bits of meat—turning simple ingredients into a comforting, nourishing meal. In this savory bread and butter pudding, I use shredded chicken breast along with my favorite vegetables and fresh herbs to create a family-friendly dish that feels special yet incredibly simple to make. You can prep it ahead, freeze it for meal planning, or double the recipe to feed a crowd. Below, you’ll also find serving ideas, storage tips, and answers to common questions about savory bread and butter pudding so you can make this dish with confidence every time.
What Is Bread and Butter Pudding?
Bread and butter pudding is a traditional British dessert made by layering slices of bread with raisins or other add-ins, then baking it in a sweet custard. A savory bread and butter pudding follows the same idea but swaps the sugar for hearty ingredients—shredded meat, vegetables, cheese, and a simple egg-and-milk mixture poured over the top. It’s one of the easiest ways to use up old bread and turn it into a filling, nutritious breakfast, lunch, or light dinner.
In my savory versions, I usually cube the bread instead of slicing it. The texture is still delicious, and the smaller pieces make it easier for my younger kids to enjoy. For this recipe, I use chicken breast, broccoli, onion, garlic, and mushrooms with a handful of fresh herbs for extra flavor. Once you learn the basic method, though, this becomes a truly flexible “clean out the fridge” recipe—you can swap in any vegetables, herbs, or leftover meat you have on hand and create endless variations your family will love.
Why You’ll Love This Recipe
- From scratch– Uses simple, wholesome ingredients, and is packed with protein, healthy fat, and mineral-rich fresh vegetables.
- Comforting and hearty – A warm, golden pudding filled with chicken, mushrooms, potatoes, and cheese that feels like home in every bite.
- Perfect use of leftovers – Transform stale sourdough, cooked potatoes, or extra veggies into a delicious, no-waste meal. You can easily substitute the veggies I used with whatever vegetables you have that need using up. You can also replace the chicken breast with 1 1/2 cups of any leftover shredded cooked meat.
- Family-friendly – Mild, savory flavors of garlic, onion, rosemary and thyme that appeal to both kids and adults.
- Make-ahead friendly – Assemble in advance, freeze, or refrigerate for quick weekday meals without extra stress.
Which Bread Is Best for Bread and Butter Pudding?
For the best results, use stale bread—at least a day old. Drier bread absorbs the custard much more evenly than fresh bread, giving you a pudding with better texture and well-blended layers. Almost any type of sourdough works beautifully (I used my whole-wheat sourdough sandwich loaf), but try to avoid artisanal sourdoughs with a very open crumb and large holes. They don’t soak up the custard as well and can leave gaps in the bake.
Ingredients You’ll Need
How to Make Savory Bread and Butter Pudding (Step by Step)
Step 1
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the cubed chicken and sauté until it’s lightly golden and fully cooked. Season generously with salt and pepper, then transfer to a bowl. In a separate small pot, simmer the broccoli in a little water until just tender, drain well, and set aside.
Step 2
Melt the remaining 1 tablespoon of butter in the same skillet. Add the onions and sauté until they turn soft and translucent, about 5–7 minutes. Season lightly with salt and pepper.
Step 3
Add the sliced mushrooms and garlic to the onions in the skillet. Sauté for 2–3 minutes, just until the mushrooms begin to soften and the garlic is fragrant. Tip: If you have little ones who don’t love visible onions, you can blend the cooked onions before adding the mushrooms. It keeps the flavor without the texture (that’s what I did).
Step 4
Stir in the cooked, cubed potatoes and the broccoli. Season with a little more salt and pepper, then cook for a minute or two until everything is warmed through.
Step 5
In a large bowl, whisk together the eggs, milk, cottage cheese, thyme, rosemary, chives, and a pinch of salt and black pepper until the custard is smooth and well combined.
Step 6
Grease your baking dish generously with butter, making sure to coat the bottom and sides.
Step 7
Place the cubed bread in a large bowl and drizzle with the melted butter. Gently toss to coat all the pieces evenly.
Step 8
In the prepared baking dish, spread half of the buttered bread cubes in an even layer. Top with half of the cooked chicken, half of the vegetables, and half of the shredded cheese.
Step 9
Repeat the layers with the remaining bread, chicken, vegetables, and cheese, creating a second even layer on top.
Step 10
Pour the custard evenly over the layered bread, chicken, vegetables, and cheese. Gently press the bread cubes with the back of a spoon so they soak up the custard.
Step 11
Let the pudding rest for 15 minutes at room temperature, or cover and refrigerate for up to 12 hours if preparing ahead. While it rests, preheat your oven to 180°C (350°F).
Bake the pudding for about 40 minutes, until the custard is set but still slightly soft in the center and the top is golden brown. Let it rest for 10 minutes before serving. Serve warm, sprinkled with chopped chives or green onions.
Serving Ideas
- Serve warm straight from the oven with a sprinkle of fresh chives on top.
- Pair with a simple green salad (mixed greens, tomato, cucumber, and vinaigrette) for freshness.
- Drizzle with a light cream or cheese sauce for extra indulgence.
- Serve with sauerkraut or pickled carrots for a tangy contrast.
- Cut into individual squares for brunch or lunchboxes.
- Serve alongside a cup of broth or soup for a comforting, full homestead-style meal.
How to Store Savory Bread Pudding
- Once cooled fully, you can store this pudding in the fridge for up to 3–4 days. Cover it tightly so the top doesn’t dry out.
- To reheat it, place it in the oven at 180°C (350°F) until warmed through (about 15–20 minutes).
- Freeze for up to 2 months for best quality. You can freeze it either before or after baking. Wrap it well before freezing to avoid freezer burn.
Recipe FAQ
Final Thoughts
This savoury bread and butter pudding is a great family-friendly one-dish dinner—creamy, golden, and packed with wholesome ingredients. It’s versatile enough to work with leftover bread, vegetables, or cooked chicken – which is great if like me you want to stretch your budget and avoid waste as much as possible. Whether served for a cozy weeknight dinner, brunch, or special occasion, it’s a dish that brings both flavor and nourishment to your table.
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Savory Bread and Butter Pudding with Chicken and Vegetables
Equipment
- 9×13 inch baking dish or similar
Ingredients
- 2 Tbsp butter or coconut oil, plus more to grease the dish
- 1 large chicken breast, cubed
- 2 tsp unrefined salt, divided
- ½ tsp freshly ground black pepper, divided
- 1½ cups small broccoli florets
- 1 medium onion, finely chopped
- 2 cups button mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup cooked potatoes, cubed
- 4 large eggs
- 2½ cups raw milk
- ½ cup cottage cheese
- 1 Tbsp fresh thyme OR 1 tsp dried
- 1½ Tbsp fresh rosemary, chopped OR ½ tsp dried
- 1-2 Tbsp fresh chives, chopped
- 6 cups cubed stale sourdough bread
- 3 Tbsp melted butter
- 1 cup grated cheddar cheese
- chopped chives or green onions, to serve (optional)
Instructions
- Cook chicken & broccoli: Melt 1 Tbsp butter in a skillet. Sauté cubed chicken until cooked; season and set aside. Steam or boil broccoli until tender; drain and set aside.
- Cook onions: Melt remaining butter in skillet. Sauté onions until translucent; season lightly.
- Add mushrooms & garlic: Stir in mushrooms and garlic; sauté 2–3 minutes until fragrant.
- Combine vegetables: Add cooked potatoes and broccoli; season and warm through.
- Make custard: Whisk eggs, milk, cottage cheese, thyme, rosemary, chives, salt, and pepper until smooth.
- Prepare bread: Grease baking dish. Toss cubed bread with melted butter.
- Layer pudding: Spread half the bread in dish, top with half the chicken, vegetables, and cheese. Repeat with remaining ingredients.
- Add custard: Pour custard over layers; press bread gently to absorb.
- Rest & preheat: Let sit 15 min (or cover and refrigerate up to 12 hours). Preheat oven to 180°C (350°F).
- Bake & serve: Bake 40 min until custard is set and top is golden. Rest 10 min. Serve warm with chopped chives or green onions.
