Hunter’s Chicken Bread & Butter Pudding |
Serves 4–6 | Comfort Bake | |
Ingredients |
Base |
Leftover bread (cubed, 2–3 cm) — 350 g |
Butter (softened, for spreading) — 40 g |
Cooked chicken (diced/shredded) — 200 g |
Streaky bacon (cooked & chopped) — 120 g |
Grated mature cheddar — 160 g |
Spring onions (sliced) — 40 g |
Hunters’ savoury custard |
Whole milk — 350 g |
Double cream — 150 g |
Eggs — 4 large (approx. 220 g) |
BBQ sauce — 60 g |
Smoked paprika — 3 g |
Garlic granules — 2 g |
Salt — 5 g |
Black pepper — 2 g |
Topping |
Extra cheddar — 40 g |
Extra BBQ sauce — 20–30 g drizzle |
Optional: crispy bacon bits — 20 g |
Method |
Prep the bread |
1. Preheat oven to 170°C fan. |
2. Butter the bread slices lightly, then cut into 2–3 cm cubes. |
3. Spread on a tray and toast in the oven for 8–10 mins to dry slightly. |
This prevents a mushy texture. |
Build the layers |
1. Butter an oven dish (approx. 25 x 18 cm). |
2. Add half the bread. |
3. Scatter over: |
half the chicken |
half the cooked bacon |
half the cheddar |
half the spring onions |
4. Repeat with the remaining ingredients. |
Make the Hunter’s custard |
1. Whisk together: |
milk |
cream |
eggs |
BBQ sauce |
paprika |
garlic granules |
salt & pepper |
2. Pour evenly over the bread layers. |
3. Press down gently so the liquid soaks through but the top pieces stay slightly exposed. |
Rest |
1. Leave to stand 10–15 mins — essential for a tender, custardy interior. |
Bake |
1. Top with the 40 g cheddar. |
2. Bake for 35–40 minutes until: |
golden on top |
lightly set in the centre |
bacon fat bubbles at the edges |
6. Finish |
1. Drizzle with extra BBQ sauce & scatter bacon bits if using. |
2. Rest 5 minutes, then serve. |