Remarkably easy to prepare and assemble, this savoury bread pudding is a great make-ahead dish for when you’re expecting a full house or an easy dinner option for busy weeknights. It’s also a great way to use up leftover chicken!
Sauté all the vegetables in a skillet and transfer to a casserole dish. Mix in the cooked chicken, bread, egg and milk mixture, cheese and any remaining ingredients and let sit overnight in the fridge to let flavours mingle and the bread to soak up the custard. When ready to eat, bake in a 350º F(175°C) oven for at least 45 minutes or until the cheese starts to brown (up to 1 hour).
You can also easily substitute any veg you have on hand such as broccoli or spinach and this dish works wonderfully with any type of hard cheese including Gruyère and Monterey Jack.