I’ve always been skeptical about bread pudding, texture-wise, but using cornbread and loading it up with non-bread items makes it a filling dinner that I had no complaints with! I enjoyed this a lot, and could see messing around with the general idea again in the future. An extra plus is that there are several steps you can take to shorten the prep time and/or get some of the steps done a day before, so that you can get dinner in the oven and then on the table in reasonably short order.

• 1 package (8-1/2 ounces) cornbread mix, or one pre-made 8×8″ cornbread
• 6 tablespoons butter, divided
• 1 large sweet onion, thinly sliced
• 2/3 cup barbecue sauce, divided
• 2 cups diced cooked chicken
• 2 large eggs, beaten
• 1 cup half-and-half cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/4 cups shredded Monterey Jack cheese
• 1 small green apple, peeled and diced
• Minced chives

If needed, prepare the cornbread according to the package instructions, bake, and let cool.

Heat 2 tablespoons of the butter in a skillet over medium heat and add the onion. Cook, stirring frequently, until softened, then reduce the heat to medium low and cook 30-40 minutes, until caramelized, a deep golden brown. This can be done the day before, just refrigerate until ready to use.

Preheat oven to 375 degrees. Lightly grease a 9×13″ dish and set aside. In a small dish, toss the cooked chicken with 1/4 cup of the barbecue sauce and set aside. Cube the cornbread and set aside. Melt the remaining butter, then combine with the eggs, cream, salt, pepper, and caramelized onions and whisk together.

Place the cubed cornbread in a large bowl and pour the egg mixture over it. Add the chicken, cheese, and apple, and gently stir to combine.

Transfer to the greased pan and spread evenly.

Bake until golden brown on top, 35 minutes.

Drizzle the remaining barbecue sauce over the top, sprinkle with chives, and serve.

Barbecue Chicken Bread Pudding

From Taste of Home, who think you can bake an 8×8″ pan of cornbread, add all these other ingredients, and then still bake everything in another 8×8″ pan? Wack.

• 1 package (8-1/2 ounces) cornbread mix, or one pre-made 8×8″ cornbread
• 6 tablespoons butter, divided
• 1 large sweet onion, thinly sliced
• 2/3 cup barbecue sauce, divided
• 2 cups diced cooked chicken
• 2 large eggs, beaten
• 1 cup half-and-half cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/4 cups shredded Monterey Jack cheese
• 1 small green apple, peeled and diced
• Minced chives

If needed, prepare the cornbread according to the package instructions, bake, and let cool.

Heat 2 tablespoons of the butter in a skillet over medium heat and add the onion. Cook, stirring frequently, until softened, then reduce the heat to medium low and cook 30-40 minutes, until caramelized, a deep golden brown. This can be done the day before, just refrigerate until ready to use.

Preheat oven to 375 degrees. Lightly grease a 9×13″ dish and set aside. In a small dish, toss the cooked chicken with 1/4 cup of the barbecue sauce and set aside. Cube the cornbread and set aside. Melt the remaining butter, then combine with the eggs, cream, salt, pepper, and caramelized onions and whisk together.

Place the cubed cornbread in a large bowl and pour the egg mixture over it. Add the chicken, cheese, and apple, and gently stir to combine. Transfer to the greased pan and spread evenly. Bake until golden brown on top, 35 minutes. Drizzle the remaining barbecue sauce over the top, sprinkle with chives, and serve.