Go Back
chicken artichoke bread pudding with Happy Birthday toast on top
Print
Chicken Artichoke Bread Pudding
Prep Time
1 hr
Cook Time
1 hr
 

Savory bread pudding filled with chicken, artichokes, Parmesan, Asiago, and Farmers Cheese. Top it with toasted bread spelling out "Happy Birthday."

Course: Entree
Cuisine: American
Keyword: bread pudding, cheese, chicken
Servings: 12
Calories: 570 kcal
Author: Beth Klosterboer
Ingredients
  • 1 (16 ounces) loaf Challah bread, cut into 1” cubes
  • 6 tablespoons butter, melted (reserve a small amount to brush 9x13 dish)
  • 7-12 slices whole wheat or whole grain bread
  • 1 tablespoon olive oil divided
  • 1 shallot diced
  • ½ cup white wine
  • 1 clove garlic minced
  • 4 ounces Parmigiano-Reggiano Cheese freshly grated
  • 4 ounces Asiago Cheese freshly grated
  • 2 ounces Farmer's Cheese or Muenster cheese
  • 2 jars (14-ounce jars) marinated artichokes, well-drained and coarsely chopped
  • 16 ounces boneless skinless chicken breasts cooked and diced
  • 6 eggs
  • 2 cups whole or 2% milk
  • ½ cup heavy whipping cream
  • 1 teaspoon salt
  • pinch of black pepper
Instructions
  1. Pre-heat oven to 225 degrees Fahrenheit. Optional: line baking sheets with foil for easier clean up.
  2. Cut challah bread into 1” cubes.
  3. Spread into an even layer on two baking sheets.
  4. Pour about 2 tablespoons of butter over each baking sheet and toss the bread cubes to coat.
  5. Use alphabet cookie cutters to cut the letters to spell "Happy Birthday" out of wheat bread.
  6. Discard, eat, or compost the scraps. Brush melted butter over both sides of the cutout bread pieces. Place on a baking sheet.
  7. Bake the bread cubes and bread letters for 45-60 minutes, flipping bread over halfway through until the bread is dried and slightly golden brown. Remove from oven and allow to cool.
  8. Meanwhile, heat olive oil in a skillet over medium heat.
  9. Add shallot and cook until caramelized.
  10. Add garlic and cook for 30 seconds.
  11. Pour in wine and stir. Increase heat to medium-high and cook until wine reduces by half. Remove from heat and allow to cool.

  12. Toss all of the cheese together.

  13. Butter a 9”x13” baking dish.
  14. Sprinkle one-half of the toasted bread cubes at the bottom of the dish.
  15. Sprinkle on half of the artichokes, chicken, and cheese.
  16. Top with the remaining bread cubes, artichokes, chicken, and cheese.
  17. Arrange the cutout letters on top of the cheese layer.
  18. Whisk together the eggs, milk, whipping cream, salt, pepper, and the reduced wine mixture.
  19. Pour evenly over the layers of bread, artichoke, chicken, and cheese, making sure to pour some over each of the letters.
  20. Cover tightly with plastic wrap.
  21. Set a piece of cardboard cut to fit inside the baking dish (or use a small cutting board or another smaller baking dish) on top of the bread pudding.
  22. Then add some weight (a few large jars or cans) in order to compress the bread pudding, so that all of the bread soaks up the custard.
  23. Refrigerate for at least 1 hour, but up to 24 hours.
  24. When you are ready to bake, pre-heat the oven to 325 degrees Fahrenheit.
  25. Take the bread pudding from the refrigerator and remove weights and plastic wrap.
  26. The letters will look flatter and may need to be straightened out a bit.
  27. Bake for 55-65 minutes until cheese is bubbly and bread becomes golden brown.
  28. Serve hot.