BBQ Chicken & Apple Bread Pudding
This sweet and savory twist is a delicious new way to enjoy an old favorite. —Shauna Havey, Roy, UT
Prep: 45 min. + cooling
• Bake: 35 min.
Makes: 8 servings
1 pkg. (8¹/₂ oz.) cornbread/muffin mix
6 Tbsp. butter, divided
1 large sweet onion, thinly sliced
2 cups diced cooked chicken
²/₃ cup barbecue sauce, divided
2 large eggs, beaten
1 cup half-and-half cream
1 tsp. salt
¹/₂ tsp. pepper
1 ¹/₄ cups shredded Monterey Jack cheese
1 green apple, peeled and diced Minced chives
1. Prepare cornbread according to package directions for an 8-in. square baking pan. Cool. Meanwhile, in a small skillet, heat 2 Tbsp. butter over medium heat. Add onion; saute until softened. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes.
2. Toss chicken with ¹₄ cup barbecue sauce. Cube cornbread. Melt remaining butter; whisk in eggs, cream, salt and pepper. Add onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently.
3. Pour into a greased 8-in. square or 1¹₂-qt. baking dish; bake at 375° until bubbly and surface is golden brown, about 35 minutes. Drizzle reserved barbecue sauce over bread pudding. Sprinkle with chives.
Per serving: 465 cal., 25g fat (13g sat. fat), 156mg chol., 1028mg sod., 37g carb. (19g sugars, 3g fiber), 21g pro.