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
Preheat oven to 375°F (190°C).
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.
In a large bowl, combine bread and vegetable-chicken mixture. In a small bowl, mix milk and eggs. Add to bread mixture.
Grease large muffin tins with remaining butter. Fill each cavity with bread pudding mixture.
Bake in oven for 25-30 minutes.
Serve with Club House 25% Less Salt Chicken Gravy, or your favourite gravy, prepared according to package directions.
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).