Recipe Background
This is the epitome of the savory bread pudding, the heartiest dish you could call on when you need to warm yourself and your loved ones from head to toe! Bites of refreshing, juicy apple elevate the savory chicken and complement the smoky, sweet barbeque sauce! Everything gets paired up with deliciously fluffy and tender cornbread, which adds just a touch of that summertime cookout feeling and flavor! In fact, why would you fire up the grill when you can bake up BBQ Chicken & Apple Bread Pudding instead? It's far easier and just as tasty!
This is the epitome of the savory bread pudding, the heartiest dish you could call on when you need to warm yourself and your loved ones from head to toe! Bites of refreshing, juicy apple elevate the savory chicken and complement the smoky, sweet barbeque sauce! Everything gets paired up with deliciously fluffy and tender cornbread, which adds just a touch of that summertime cookout feeling and flavor! In fact, why would you fire up the grill when you can bake up BBQ Chicken & Apple Bread Pudding instead? It's far easier and just as tasty!
Ingredients
- 1 (8.5-ounce) package cornbread/muffin mix
- 6 tablespoons butter divided
- 1 large sweet onion thinly sliced
- 2/3 cup barbeque sauce divided
- 2 cups chicken cooked and diced
- 2 large eggs beaten
- 1 cup half-and-half cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cups Monterey Jack cheese shredded
- 1 small green apple peeled and diced
- chives to taste, minced
Directions
- Preheat the oven according to the cornbread mix directions.
- Grease and flour one 8-inch baking pan and grease one 8-inch square baking dish.
- Prepare the cornbread in the greased and floured prepared baking pan according to the package directions.
- Allow the cornbread to cool.
- Adjust the oven temperature to 375 degrees F.
- While the cornbread is cooling, in a small skillet, heat 2 tablespoons of the butter over medium heat.
- Add the onion to the melted butter and cook and stir until it has softened, about 3-4 minutes.
- Lower the stove temperature to medium-low and cook until the onions are deep golden-brown and caramelized, about 30-40 minutes.
- Transfer the cooked onions away from the heat.
- In a bowl, pour 1/4 cup of the barbeque sauce over the chicken and toss to coat.
- Cube the cooled cornbread in a large bowl.
- In a microwave-safe bowl, add the remaining butter, cover, and heat until it is melted, about 30 seconds.
- Whisk the eggs, the half-and-half cream, the salt, and the pepper into the melted butter.
- Add the cooked onions to the butter mixture.
- Pour the butter mixture over the cornbread cubes.
- Add the barbeque chicken, the cheese, and the apples to the cornbread mixture and gently toss to combine.
- Pour the cornbread mixture into the remaining prepared baking dish.
- Bake until the bake is bubbly and the top is golden-brown, about 35 minutes.
- Drizzle the remaining barbeque sauce over the bread pudding.
- Sprinkle the bread pudding with the chives and serve.
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