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Bread Pudding… for Dinner?

April 2, 2011
My friend Chris came over and worked his magic with a camera while I worked mine in the kitchen…
Bread pudding is probably one of my favorite desserts, so I thought I’d put a twist on it and serve it… as a main dish.
That means, of course, that I couldn’t serve it with chocolate and a sweet, syrupy sauce (don’t I wish…). It needed to be a little more substantial.
So I took one of my favorite dinners and my favorite desserts and combined them to make…

Chicken Marsala Bread Pudding

I made the bread base as usual, but instead of mixing in sweet ingredients, I used savory!

I started out by doing something I learned in my cooking class, which is creating mise en place.

You might see on cooking shows that chefs tend to have all their ingredients laid out, rather than walk around their kitchens grabbing things out of a pantry, fridge, or freezer. It’s because they’ve (or their production staff) already created their mise en place, which makes cooking with several ingredients more efficient. When you need it, it’s there. And in the pre-measured amount.

My mise en place:

Not pictured: the onions that were already sauteeing. 😀
Making things happen with the chicken…
Fresh outta the oven!

Chicken Marsala Savory Bread Pudding

Bread base:

  • 4 eggs
  • 1 1/2 c fat free milk
  • 3 ½ c stale bread, cubed
  • ½ tsp sea salt
  • fresh ground pepper

Chicken marsala:

  • 1 T olive oil
  • 2/3 c sweet onion, chopped
  • 3 cloves of garlic, minced
  • 1 lb ground chicken
  • ½ c marsala wine
  • ¾ mushrooms, sliced
  • 2 cups chicken stock
  • 1 T fresh thyme
  • salt and pepper, to taste


  • 1 T flour
  • 1 T butter
  • fresh spinach, to serve on
  • fresh shaved parmesan to top
  1. Whisk eggs, add in milk, salt, and pepper. Pour over bread and mix well. Cover and put in fridge for 30 minutes.
  2. Heat olive oil and sauté onions and garlic. Add in chicken and brown. Remove chicken. Add in mushrooms and brown. Pour in marsala wine and allow to deglaze the pan. Immediately after deglazing, add chicken stock, bring to boil. Add in chicken and simmer on low. Once cooked through, remove from heat.
  3. Remove bread mixture from fridge. With a slotted spoon, remove all ground chicken mushrooms, and onions from liquid and gradually combine with bread mixture. It’s fine if a few pieces get left behind in the liquid.
  4. Grease an 8×8 pan and pour in the mixture, making sure it’s evenly spread out. Bake for 50-60 minutes, or until it’s set in the middle.
  5. Reheat the remaining liquid over medium heat. Separately, melt the 1 tablespoon of butter and mix in the tablespoon of flour. Once combined, gradually mix into the heated liquid to make a roux. Reserve.
  6. Serve the bread pudding over a bed of spinach, topped with the roux and fresh shaved parmesan.

All pretty and served on spinach. 😀

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