This easy and fast savory custard bread is perfect to feed a crowd and for breakast
Servings 6servings
Ingredients
110.75 oz can Campbell’s Cream of Chicken
1 ½cupsSpinach
1Shallotsliced
3TbspButterdivided
1cupRotisserie Chickenfinely diced
¼tspSalt & Pepper
6Eggs(4 whole Eggs, 2 Egg yolks)
3TbspChiveschopped
1 ¾cupHalf & Half
1 ½cupCheddar Cheeseshredded
8cupsSourdough Breadcubed (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.