Bread Pudding with Chicken and Cheese

With this dish, youll "kill two birds with one stone." Youll use up leftover cooked or roasted chicken, and youll also make use of stale bread. Add to that the fact that the preparation is extremely simple and the recipe is very adaptable, and you have a dish that will surely appear on your menu very often.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 spoon Butter, unsalted

  • pieces Bread, wheat

  • 250 g Spinach, raw

  • 1 spoon Oil, olive

  • 1 cup Meat, chicken, breasts

  • 120 g Cheese, edamame

  • 6 pieces Egg, fresh

  • 400 ml Milk, whole milk

  • 30 g Cheese, Parmesan, grated

  • pieces Salt, table

Steps

  1. Rinse the spinach under running water, drain well, and dry. Add it to a pan in which you've heated a little oil and quickly sauté it. Lightly season with pepper and salt, and when it wilts and softens, remove the pan from the heat. Once the spinach has cooled, you can roughly chop it if desired.

  2. Crack the eggs into a bowl and whisk them well with a hand whisk. Add the milk, grated Parmesan, salt, and pepper, and mix everything together thoroughly. Cut the bread into 2 cm cubes, and tear or cut the chicken into smaller pieces.

  3. Grease a deep baking dish with butter. Spread the bread cubes over the bottom of the greased dish. There should be just enough to roughly cover the bottom. Spread the spinach and chicken pieces over the bread. Sprinkle half of the grated cheese over the ingredients in the dish, then cover everything with the remaining bread cubes. Gently press down on the bread with your hand to evenly distribute the ingredients. Pour the egg mixture over the top. Cover the dish and refrigerate for at least 30 minutes (preferably for 8 hours or overnight).

  4. Preheat the oven to 180 degrees Celsius. Take the pudding out of the refrigerator and sprinkle the remaining grated cheese on top. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10 to 15 minutes, or until the top is nicely golden brown.

  5. Serve the dish while it's still hot, and it pairs excellently with a salad.

Nutrition Information (Per 100g)

  • Calories: 166 kcal
  • Fat: 11.7 g
    • Saturated Fat: 5.32 g
  • Carbohydrates: 0.95 g
    • Sugars: 0.12 g
  • Protein: 11.11 g
  • Fiber: 0.59 g

Advice

Instead of chicken, you can use ham or bacon, and fresh spinach can be replaced with frozen (thaw it before use).