Go Back
–+ servings
custard recipe in a casserole dish
Print

Savory Custard Bread Recipe

This easy and fast savory custard bread is perfect to feed a crowd and for breakast
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.