Chicken and Leek Bread Pudding

Tonight is day two of our whole chicken, that was roasted yesterday. It’s also a bit of a use it up night, so will help to clear the fridge of food before it goes to waste. I would love to have the time to make a quiche from scratch, but today being a busier day I don’t have time to make the pastry. And so, we’re having cheese and leak bread pudding.

For egg lovers this is a fantastically tasty dish, and one that is easy to vary by adding different fillings to it. It certainly won’t leave you hungry, being a very satisfying dish, and easy to pair with vegetables of your choice.

Chicken and Leek Bread Pudding-Serves 4

  • 7 slices of Hovis Wholemeal bread, torn into chunks.
  • 9 medium Lidl eggs (these are on the small side of medium).
  • 2 medium leeks.
  • 2 cloves of garlic.
  • 200g of roast chicken (leftovers from a roast dinner).
  • 120g Light mature cheddar, grated (Lidl was used, Cathedral City is the same calories).
  • 200ml skimmed milk.
  • 400g Cauliflower.
  • 400g carrots (peeled weight).
  • 15ml olive oil.
  • Seasoning to taste.

Carrots were peeled and chopped and put into the steamer for 45 minutes, and the cauliflower cleaned and chopped and added on top of the carrots. The oven was put on to preheat and two rectangular Pyrex baking dishes lined with grease-proof paper.

Roughly tear the bread and split between the two dishes. Remove the outer leaves from the leeks and discard the root end. Thinly slice and fry in the olive oil with the garlic cloves (crushed) for about five minutes, or until soft. Remove from the heat and add to the baking dish with the bread.

Chop the roast chicken into small pieces and sprinkle over the bread and leek mixture. Sprinkle the grated cheese on top.


Break the eggs into a bowl and whisk together with the milk and salt or the seasoning of your choice. Pour the egg slowly over the bread mix in the baking pan, remembering to try and split it evenly between the two bowls.

Place in the middle of the preheated oven and bake for 20-25 minutes, until the top has gone golden brown. Lift from the baking dish using the grease-proof paper and place upside down on a plate to allow you to peel away the paper. Turn onto a cutting board to cut into portions, and serve with the veggies of your choice.



When made as described this comes in at approximately 650 calories per adult serving. The cost was £1.25 per person.

To adapt for baby-led weaning, save the salt for those who want it after serving.

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