Name: Chicken and Onion Bread Pudding Bake
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: British
Ingredients: 4 cups regular bread, cubed into 1-inch pieces; 4 large eggs; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons oil or fat for cooking; 1 pound chicken breast, cut into bite-sized pieces; 1 large onion, thinly sliced; 1 cup frozen or fresh peas; Additional salt and pepper to taste for seasoning chicken and vegetables

Description

Savory British-style bread pudding using regular bread cubes soaked in egg and topped with seared chicken breast, onions and peas. Baked briefly for a golden crust with soft interior and savory herbs. Assembled and cooked in under 30 minutes for a hearty dinner.

Cultural Background

Bread pudding originated with 11th-century English cooks who repurposed leftover stale bread as a practical way to avoid waste during times of scarcity. Savory versions incorporating onions, herbs, and meats like chicken or pork emerged in medieval and later British traditions, evolving from simple boiled puddings to baked custards with eggs. These dishes reflect the resourcefulness of British home cooking, where everyday ingredients like bread and eggs were transformed into comforting meals, often flavored with local herbs such as rosemary or thyme.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 18 minutes
TOTAL TIME: 28 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

4 cups regular bread, cubed into 1-inch pieces
4 large eggs
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons oil or fat for cooking
1 pound chicken breast, cut into bite-sized pieces
1 large onion, thinly sliced
1 cup frozen or fresh peas
Additional salt and pepper to taste for seasoning chicken and vegetables

Instructions

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, whisk together the 4 eggs, thyme, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add the bread cubes and toss gently to coat evenly, allowing them to soak for 2-3 minutes while you prepare the other components.
Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Season the chicken pieces with salt and pepper, then sear for 3-4 minutes until lightly browned on the outside (they will finish cooking in the oven). Remove chicken to a plate.
In the same skillet, add the remaining 1 tablespoon oil if needed, then add the sliced onion and cook for 3 minutes until softened and lightly golden. Stir in the peas and cook for 1 minute more until bright green.
Return the seared chicken to the skillet and mix with the onions and peas. Spread the egg-soaked bread cubes evenly over the top, pressing down lightly so some bread is partially submerged but much remains on top for a crusty finish.
Transfer the skillet to the preheated oven and bake for 12-15 minutes until the top is golden brown, the bread pudding is set but still soft inside, and the chicken reaches an internal temperature of 165 degrees F (74 degrees C). Let rest for 2 minutes before serving directly from the skillet.

Tips

- Use slightly stale bread for better absorption and texture; if bread is fresh, toast the cubes lightly first to prevent sogginess.
- Avoid over-soaking the bread in the egg mixture to maintain distinct cubes rather than a mushy consistency.
- Substitute rye bread for regular bread if preferred for a heartier, earthier flavor, or add a pinch of sage for extra traditional British herb notes.

Nutrition

Calories: 420
Protein: 32g
Carbs: 38g
Fat: 16g