Savory Bread and Butter Pudding with Chicken and Vegetables
A cozy, old-fashioned savory bread and butter pudding baked from scratch with tender chicken, vegetables, and simple homestead ingredients.
Equipment
- 9x13 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.