Savoury Asparagus & Chicken Bread Pudding

A healthy remake of a savoury bread pudding set with eggs, also known as "strata." It is a popular brunch option that can be made with leftover chicken. If you are pressed for time, buy a rotisserie-cooked chicken at the supermarket. Boost the fibre and nutrition using a hearty, dense whole grain bread. Make it ahead and pop it in the oven for a great brunch, lunch or even dinner dish.
Serves: 8
Prep Time: 30 min
Cook Time: 60 min

Ingredients

3/4 lb asparagus, fresh
1 cup green onions, sliced
2 cups mushrooms, sliced
1/2 cup red peppers, diced
1 tbsp salted butter
3 cups cooked chicken
8 slices whole grain bread
6 eggs, medium
4 cups 1% milk
1 tsp Dijon mustard
1 tsp Italian dried herb mix
1/2 tsp black pepper, freshly ground
1 1/2 cup old cheddar cheese, grated
1/4 cup parsley, fresh, minced
1/2 tsp sweet paprika

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Preheat oven to 350°F (175°C).

  2. Use your fingers to snap off woody ends of asparagus about 1 inch (2.5 cm) from bottom and discard. Slice asparagus into 1 inch (2.5 cm) pieces. Slice the green onions and mushrooms and dice the red peppers. Set aside.

  3. Heat the butter in a large skillet over medium heat. Add the prepared vegetables and sauté briefly, only a minute or so to coat with the butter. Do not overcook as they will be baked next.

  4. Coat a 9 x 13 inch (20 x 30 cm) baking pan with vegetable spray. Scatter vegetables across bottom of baking pan.

  5. Cut cooked chicken and bread into 1.5 inch (4 cm) cubes. Mix with vegetables in bottom of pan.

  6. Whisk together eggs, milk, Dijon mustard, dried Italian dried herbs and freshly ground black pepper. This can be done quickly in the blender or food processor. Slowly pour the egg mixture over the ingredients in the pan.

  7. Grate cheese. Spread evenly over top of the chicken bread pudding followed by the chopped parsley and a sprinkle of paprika. Cover and refrigerate overnight.

  8. Bake 45-60 minutes or until set and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Helpful Tip

Although this casserole is usually made ahead and refrigerated overnight you can also bake it right away.

Nutrition Info

Per 345 g serving Amount
Calories380
Protein35 g
Fat15 g
Saturated Fat8 g
Carbohydrate24 g
Fibre3 g
Sugar15 g
Cholesterol215 mg
Sodium460 mg
Per 345 g serving % Daily Value
Potassium21
Calcium35
Iron20
Vitamin A20
Vitamin C70
Vitamin B631
Vitamin B1267
Folate98
Zinc34