The other day I had a couple of things that needed using. One was some home made chicken broth. Another one was stale bread. And then I also had some chicken salad. I hate throwing out food, so I started thinking and I decided to make bread pudding. I mean, if you can do bread pudding with milk, sugar and fruit, why shouldn’t you be able to make bread pudding using stock, meat and cheese? So I embarked in my experiment.
I soaked the bread in hot stock, mixed it up with some leftover mashed potatoes and stewed vegetables, layered it with chicken salad and cheese and baked it. It turned out pretty good.
I am going to tell you what I used, but feel free to play with quantities and ingredients to accommodate whatever needs using from your fridge. This is after all meant to use left overs.
- 3/4 lb stale bread
- 2 cups chicken stock
- 2 cups water
- 1 cup chicken salad (with no dressing)
- 3/4 cup grated mixed cheeses
- 2 spoons mashed potatoes
- 2 spoons stewed vegetable
- 9 sun dried tomatoes for decoration
- Warm up the broth and pour it over the diced bread. Let the bread soak for about 1 hr or until soft.
- In a mixer, blend the soaked bread with the mashed potatoes and the stewed vegetable. Adjust seasoning if necessary by adding salt and pepper.
- layer about half of the bread mixture on the bottom of an oven dish. Cover with the chicken salad and half the cheese. Top with the rest of the bread mixture. Decorate with the tomatoes and sprinkle with the rest of the cheese.
- Bake in a 350F oven for about 1 and 1/2 hours and then let it cool down. The objective of the cooking is pretty much to dry out the cake so you need a relatively low temperature and a long time.
- Also, the broth kind of concentrates while cooking out, so don't choose super strong broth, otherwise you'll end up tasting only chicken.