Savoury Chicken Bread Pudding

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Makes: 6 servings
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All You Need

  • 2 tbsp (30 mL) butter, divided
  • 1 cup (250 mL) each diced celery, onions, butternut squash and sliced mushrooms
  • 1 package Club House Recipe Inspirations Cran-Apple & Sage Pork Chops
  • 2 cups (500 mL) diced cooked chicken (approx. 1 lb/500 g)
  • 6 cups (1 1/2 L) diced baguette bread
  • 1 1/2 cups (375 mL) milk
  • 2 eggs


  1. Preheat oven to 375°F (190°C).

  2. Melt 1 tbsp (15 mL) butter in fry pan over medium heat; sauté vegetables 3 minutes. Add spices and diced chicken; sauté 1 minute. Set aside.

  3. In a large bowl, combine bread and vegetable-chicken mixture. In a small bowl, mix milk and eggs. Add to bread mixture.

  4. Grease large muffin tins with remaining butter. Fill each cavity with bread pudding mixture.

  5. Bake in oven for 25-30 minutes.

  6. Serve with Club House 25% Less Salt Chicken Gravy, or your favourite gravy, prepared according to package directions.

  7. Chef’s Tip: Top each bread pudding with a swirl of mashed potatoes. To make the mashed potatoes, place 2 lb (1 kg) peeled potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium and simmer until tender, about 20 minutes. Drain well; cool slightly and mash potatoes. Heat ½ cup (125 mL) milk and ¼ cup (50 mL) butter in small saucepan until warm. Add warm milk and butter to potatoes, stir until completely absorbed. Fold in 2 egg yolks. Season with salt, pepper and Club House Ground Nutmeg. Use a piping bag to swirl potatoes on top of each baked bread pudding. Bake for another 20 minutes at 375°F (190°C).


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