Savory Custard Bread Recipe
This easy and fast savory custard bread is perfect to feed a crowd and for breakast
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Servings: 6 servings
Ingredients
- 1 10.75 oz can Campbell’s Cream of Chicken
- 1 ½ cups Spinach
- 1 Shallot sliced
- 3 Tbsp Butter divided
- 1 cup Rotisserie Chicken finely diced
- ¼ tsp Salt & Pepper
- 6 Eggs (4 whole Eggs, 2 Egg yolks)
- 3 Tbsp Chives chopped
- 1 ¾ cup Half & Half
- 1 ½ cup Cheddar Cheese shredded
- 8 cups Sourdough Bread cubed (about 1lb)
Instructions
- Preheat oven to 350F and grease a 9x13 baking dish with 1.5 Tbsp of butter.
- Sautee shallots, spinach, and chicken in 1.5 Tbsp of butter. Season with salt and pepper. Cook for approx. 2 minutes or until spinach is wilted and shallots are translucent. When done, set aside to cool.
- In a mixing bowl, combine Campbell’s Cream of Chicken, eggs, egg yolks, Half & Half, and chives. Mix well and set aside.
- Fill the butter-greased 9x13 baking dish with the cubed sourdough and then spoon the chicken mixture and 1 cup of cheddar cheese evenly into the sourdough.
- Pour the chive custard over the dish, making sure to coat evenly. Top with remaining ½ cup of cheddar cheese and let soak for 15-20 minutes in the refrigerator.
- Next, bake for 40-45 minutes and let cool before serving.
Notes
May be refrigerated for up to 3 days
Reheat by stovetop or microwave in 30 second intervals for 2-3 minutes
Can be made 1 day ahead of time, refrigerated overnight, and baked in the morning.
Reheat by stovetop or microwave in 30 second intervals for 2-3 minutes
Can be made 1 day ahead of time, refrigerated overnight, and baked in the morning.
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