BBQ
Chicken and Apple Bread Pudding
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 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
How
To Make :
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.