Best 6 Bbq Chicken And Apple Bread Pudding Recipes

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Are you looking for a delightful and unique culinary experience that combines the delectable flavors of barbecue chicken with the comforting taste of apple bread pudding? This mouthwatering dish is a perfect blend of savory and sweet, making it an ideal choice for both casual gatherings and special occasions. The smoky and flavorful barbecue chicken pairs harmoniously with the tender and moist apple bread pudding, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, this recipe is sure to impress your family and friends with its delightful taste and easy preparation.

Check out the recipes below so you can choose the best recipe for yourself!

BBQ CHICKEN AND APPLE BREAD PUDDING



BBQ Chicken and Apple Bread Pudding image

To me, bread pudding is the epitome of comfort food and is 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

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

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 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

Steps:

  • 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.

Nutrition Facts : Calories 465 calories, Fat 25g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 1028mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 21g protein.

HERB & APPLE BREAD PUDDING



Herb & Apple Bread Pudding image

Provided by Ina Garten

Categories     side-dish

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 14

8 cups (3/4-inch diced) bread cubes, such as a country boule, crusts removed
4 tablespoons (1/2 stick) unsalted butter
3 ounces pancetta, 1/2-inch diced
2 cups chopped yellow onion (2 onions)
1 1/2 cups chopped celery (2 large stalks)
1 Granny Smith apple, peeled and chopped
1/2 cup medium or dry sherry
2 tablespoons minced fresh rosemary leaves
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh parsley leaves
5 extra-large eggs
2 cups heavy cream
1 cup chicken stock, preferably homemade
2 cups freshly grated Gruyere cheese, lightly packed (8 ounces)

Steps:

  • Preheat the oven to 350 degrees F. Spread the bread cubes in a single layer on a sheet pan and bake for 20 minutes, until lightly browned. Set aside.
  • Meanwhile, heat the butter in a large (12-inch) saute pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until starting to brown. Stir in the onion, celery, and apple and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
  • Meanwhile, beat the eggs, cream, chicken stock and 1 1/2 cups of the cheese together in a very large mixing bowl. Add the bread cubes first and then the vegetable mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to soak. Stir well and pour into a 2 1/2- to 3-cup gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. (Insert a knife in the middle to check.) Serve hot or warm.

APPLE-CHOCOLATE CHIP BREAD PUDDING



Apple-Chocolate Chip Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 10

1 1-pound loaf sliced cinnamon-raisin bread, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter, cut into small pieces, plus more for the baking dish
4 cups milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 large eggs plus 6 egg yolks
1 teaspoon pure vanilla extract
2 apples, peeled and diced
1/2 cup bittersweet chocolate chips
Confectioners' sugar and whipped cream, for topping

Steps:

  • Preheat the oven to 250 degrees F. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside.
  • Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly.
  • Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes.
  • Increase the oven temperature to 350 degrees F. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners' sugar and serve with whipped cream.

CHICKEN BREAD PUDDING



Chicken Bread Pudding image

This is comfort food- rich, delicious and satisfying! We just love it! Try this, you'll love it. Your family won't be able to stop eating it.

Provided by Realtor by day

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 slices white bread, crusts removed
2 cups boneless chicken breasts, cooked and diced
4 tablespoons butter
1/4 lb fresh mushrooms, sliced
1/4 cup mayonnaise
1 cup cheddar cheese, shredded
1 cup milk
1 (10 3/4 ounce) can cream of celery soup
2 eggs, beaten
2 tablespoons pimiento, chopped (or roasted red peppers)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
  • In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
  • Sprinkle cheese evenly over mushroom mixture.
  • In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
  • Bake 1 hour until toothpick inserted near center comes out clean.
  • Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
  • Bake for about 10 minutes more or until the breadcrumbs are lightly browned.

EGGNOG AND APPLE BREAD PUDDING



Eggnog and Apple Bread Pudding image

What to do with some Christmas party leftovers. Cooking times are approximate, so keep an eye on it. This recipe was created after party leftovers yielded a pan of homemade rolls and over a gallon of leftover store-bought eggnog. It made a lovely breakfast paired with a vegetarian sausage.

Provided by Esther Y Smith

Categories     Bread Pudding

Time 55m

Yield 10

Number Of Ingredients 5

2 tablespoons butter, softened
4 cups cubed day-old bread, or as needed to fill a 9x12-inch baking dish
2 apples - peeled, cored, and chopped into 1/2 inch pieces
3 cups eggnog
4 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
  • Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
  • Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
  • Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

Nutrition Facts : Calories 203.4 calories, Carbohydrate 21.4 g, Cholesterol 125.5 mg, Fat 10.5 g, Fiber 1 g, Protein 6.6 g, SaturatedFat 5.6 g, Sodium 181.1 mg, Sugar 10 g

GRAMMA'S APPLE BREAD PUDDING



Gramma's Apple Bread Pudding image

This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!

Provided by MESHEL

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 14

4 cups soft bread cubes
¼ cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 ¾ cups milk
¼ cup margarine
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2 eggs, beaten
¼ cup white sugar
¼ cup brown sugar
½ cup milk
½ cup margarine
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
  • In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
  • In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
  • Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
  • While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g

Tips:

  • Use stale bread: Stale bread absorbs the custard mixture better, resulting in a more cohesive and flavorful bread pudding.
  • Don't overmix the custard: Overmixing can result in a tough, rubbery texture. Mix just until the ingredients are combined.
  • Use a variety of bread: Using a variety of bread, such as white, wheat, and sourdough, adds depth and complexity to the flavor of the bread pudding.
  • Add mix-ins: Feel free to experiment with different mix-ins, such as chocolate chips, nuts, dried fruit, or spices. Just be sure not to overcrowd the bread pudding.
  • Bake until golden brown: The bread pudding is done baking when a toothpick inserted into the center comes out clean and the top is golden brown.

Conclusion:

BBQ Chicken and Apple Bread Pudding is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover bread. With its sweet and savory flavors, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy bread pudding, give this recipe a try.

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