BBQ Chicken and Apple Bread Pudding is a delightful fusion of savory and sweet flavors, reimagining the classic bread pudding as a hearty main course. This dish combines tender shredded chicken, juicy apples, and crusty bread soaked in a creamy, smoky custard, creating a comforting bake that’s perfect for any occasion. Whether you’re hosting a fall dinner party, looking for an impressive potluck centerpiece, or craving something unique for brunch, this recipe has you covered.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
To make this dish, you’ll need:
- Cooked shredded BBQ chicken: The star protein of the dish, adding a rich, smoky flavor.
- Apples: Diced and peeled for a soft texture, these add a touch of natural sweetness.
- Day-old bread: Sturdy cubes of crusty bread are ideal for soaking up the custard mixture.
- Eggs: Essential for binding the ingredients together.
- Milk or half-and-half: Adds creaminess to the custard base.
- Barbecue sauce: Use your favorite variety—smoky, sweet, or spicy—to enhance the overall taste.
- Sharp cheddar cheese: Shredded cheese adds a melty, savory layer that ties everything together.
- Onion (optional): For an extra layer of flavor.
- Olive oil or butter: To sauté the apples and onions.
- Salt and pepper: For seasoning.
- Fresh thyme or parsley (optional): For garnishing and adding freshness to the final dish.
Step-by-Step Instructions
- Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish to prevent sticking. - Prepare the Apples and Onions
In a skillet over medium heat, sauté diced onions (if using) and apples in olive oil or butter until they become tender and fragrant. This step not only softens the apples but also infuses them with a subtle caramelized flavor. Once cooked, set aside and allow them to cool slightly. - Make the Custard Mixture
In a large mixing bowl, whisk together eggs, milk, heavy cream, barbecue sauce, Dijon mustard, salt, and pepper. The combination of creamy dairy, smoky BBQ sauce, and tangy mustard creates a flavorful base that soaks into the bread, ensuring every bite is moist and delicious. - Combine Ingredients
Add the cubed bread, shredded BBQ chicken, sautéed apples, and half of the shredded cheese to the custard mixture. Stir gently to ensure all components are evenly coated. Let the mixture sit for 10–15 minutes, allowing the bread to absorb the liquid fully. This resting period ensures the pudding bakes evenly and achieves its signature custardy texture. - Assemble and Bake
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheese on top for a golden, bubbly finish. Bake for 40–45 minutes, or until the top is golden brown and the center is set. If the top begins browning too quickly, tent the dish with aluminum foil toward the end of baking. - Cool and Serve
Allow the bread pudding to rest for 5–10 minutes before serving. This brief resting period helps the flavors meld and makes slicing easier. Garnish with fresh herbs like parsley or thyme if desired, and drizzle additional BBQ sauce over the top for an extra burst of flavor.
Servings and Timing
This recipe serves 6–8 people, making it perfect for gatherings or meal prep. Here’s a breakdown of the timing:
- Preparation time: 20 minutes
- Baking time: 35–40 minutes
- Resting time: 10 minutes
- Total time: Approximately 1 hour 10 minutes
Variations to Try
Feel free to customize this bread pudding to suit your preferences:
- Southern twist: Swap regular bread for cornbread cubes for added sweetness and texture.
- Cheese options: Experiment with smoked gouda or pepper jack cheese for a different flavor profile.
- Vegetable additions: Include diced bell peppers, roasted corn, or sautéed mushrooms for extra depth.
- Dietary adjustments: Substitute dairy-free milk and cheese alternatives to make the dish vegan-friendly.
Storage and Reheating Tips
Proper storage ensures your bread pudding stays fresh and flavorful:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm individual portions in the microwave or reheat the entire dish in the oven at 325°F (160°C) until heated through.
- Freezing: Baked pudding can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions (FAQs)
What kind of bread works best?
Day-old French bread, sourdough, or cornbread cubes are excellent choices because they hold their structure while absorbing the custard mixture beautifully.
Do I need to peel the apples?
Peeling is recommended for a softer texture, but leaving the skin on adds color and a slight crunch.
Can I use rotisserie chicken?
Absolutely! Simply mix shredded rotisserie chicken with your favorite BBQ sauce before incorporating it into the recipe.
Is this dish sweet or savory?
It’s primarily savory, with a hint of sweetness from the apples and BBQ sauce, creating a balanced flavor profile.
Can I make this ahead?
Yes, assemble the dish up to 12 hours in advance, cover it, and refrigerate until ready to bake.
Can I use green apples?
Green apples like Granny Smith work wonderfully, offering a tart contrast to the rich ingredients.
Is this good for brunch?
Definitely! Pair it with a side salad or scrambled eggs for a satisfying brunch spread.
Can I add more BBQ sauce on top?
Drizzling extra BBQ sauce before serving enhances both the flavor and moisture of the dish.
Can I make it dairy-free?
Substitute plant-based milk and cheese alternatives to adapt the recipe for dietary restrictions.
Do I need to cover it while baking?
No, unless the top browns too quickly—in which case, tent it with foil during the last few minutes of baking.
Why You’ll Love This Recipe
BBQ Chicken and Apple Bread Pudding is a show-stopping dish that transforms humble ingredients into something extraordinary. The combination of tender chicken, juicy apples, and cheesy goodness nestled within buttery bread makes it a crowd-pleaser. Its versatility allows you to serve it as a main course or a side dish, while its ease of preparation ensures even novice cooks can achieve success.
Whether you’re enjoying it straight from the oven or reheating leftovers later in the week, this bread pudding delivers comfort and flavor in every bite. So why wait? Gather your ingredients, follow these detailed steps, and treat yourself to a culinary masterpiece that’s sure to impress!
Did you try this recipe? Share your photos and tag us—we’d love to see your creations!
BBQ Chicken and Apple Bread Pudding
Ingredients
- 4 cups cubed day-old crusty bread
- 2 cups cooked, shredded BBQ chicken
- 1 apple, peeled and diced (Granny Smith or Honeycrisp)
- 1/2 cup shredded sharp cheddar cheese
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup BBQ sauce (plus more for drizzling)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish and set aside.
- In a skillet over medium heat, sauté diced onions (if using) and apples in olive oil or butter until tender. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together eggs, milk, heavy cream, BBQ sauce, Dijon mustard, salt, and pepper until smooth.
- Add cubed bread, shredded BBQ chicken, sautéed apples, and half of the shredded cheese to the egg mixture. Stir gently to combine and coat evenly.
- Let the mixture sit for 10–15 minutes, allowing the bread to absorb the custard.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheese on top.
- Bake for 40–45 minutes, or until the top is golden brown and the center is set. If the top browns too quickly, tent with aluminum foil during the last 10 minutes of baking.
- Remove from the oven and let rest for 5–10 minutes before serving. Garnish with chopped parsley if desired, and drizzle additional BBQ sauce on top for extra flavor.
