BBQ Chicken and Apple Bread Pudding

Name: BBQ Chicken and Apple Bread Pudding
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 6 tablespoons butter, divided; 1 large sweet onion, thinly sliced; 2/3 cup barbecue sauce, divided; 2 cups diced cooked chicken; 2 large Eggland's Best eggs, beaten; 1 cup half-and-half cream; 1 teaspoon salt; 1/2 teaspoon pepper; 1-1/4 cups shredded Monterey Jack cheese; 1 small green apple, peeled and diced; Minced chives

To me, bread pudding is the epitome of comfort food, and it's simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. —Shauna Havey, Roy, Utah

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
6 tablespoons butter, divided
1 large sweet onion, thinly sliced
2/3 cup barbecue sauce, divided
2 cups diced cooked chicken
2 large Eggland's Best eggs, beaten
1 cup half-and-half cream
1 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups shredded Monterey Jack cheese
1 small green apple, peeled and diced
Minced chives

Directions

Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside.
Pour 1/4 cup barbecue sauce over chicken; toss to coat.
Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine.
Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

Test Kitchen tips

Make-ahead tip! Bake the cornbread ahead of time, or just buy some from your local bakery.

You can also use leftover muffins, bread or rolls in place of the cornbread.

Nutrition Facts

1 serving: 465 calories, 25g fat (13g saturated fat), 156mg cholesterol, 1028mg sodium, 37g carbohydrate (19g sugars, 3g fiber), 21g protein.

Originally published as BBQ Chicken & Apple Bread Pudding in Taste of Home April/May 2018

Reviews

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Average Rating:

HannahMatro

Nov 19, 2018

This recipe sounded a little odd and seems a bit strange when you are putting it together, but it is delicious! Sweet, tart, tangy, savory. We've made it twice and ate it all the same night both times.
tenamac

Oct 26, 2018

In theory it sounds good, but it lacked different textures (mushy throughout) and also was sweet on sweet on sweet. IF I made this again I would use pepper jack cheese. Also, I think just sauteed onions instead of caramelizing them would help. Perhaps even zipping up the cornbread would help.
cheriinil

Oct 21, 2018

I was so excited about this recipe. Made it exactly. Its was very bland. I had to add extra salt
Karen

Jul 22, 2018

The directions are terrible. Have someone go over the processes involved and explain better.
ash_0129

Mar 25, 2018

this was simply delicious!! I made a few modifications to match our diet (no dairy) but otherwise made it to the recipe. SOOOO delicious! my little one devoured it!