I feel like I have an old twitter post for nearly anything in life, so here is the one for this:
Fun fact: buffalo chicken (buff chick, for short) was named after me, the original buff chick
— Regional Candy Wife (@jillresh) April 21, 2016
Here’s a great recipe from the original buff chick: Jill Resh. I think this would be perfect for a family lunch or dinner. Maybe even a potluck. I really don’t have a cool intro story. I just hope you make this recipe! It’s so good and the spice is perfectly balanced. Click here for the recipe I used for the buffalo sauce, but you only need half of the amount this recipe makes.
Here is what it looks like when you layer in the buffalo chicken and mozzarella and then when you top it with the rest of the custard:
Then the finished product looks like this:
As they say in Le French: Bow Snapple Tea!
Buffalo Chicken Bread Pudding
Ingredients
1 packet ranch dressing mix
1/2 c melted butter
8 slices bread (any kind should do)
2/3 c buffalo sauce (half of what this recipe makes)
1/2 lb chicken breast
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
1/2 tsp corn starch
2 eggs
1 1/2 c half-and-half
1/8 tsp ground black pepper
2/3 c bleu cheese dressing
3/4 cup mozzarella
sour cream (optional)
Extra bleu cheese dressing
celery (garnish)
Directions
- Preheat broiler.
- Mix 2 tsp of ranch seasoning with melted butter. Brush butter mixture on both sides of each slice of bread. Arrange bread slices in single layer on a baking sheet. If using high broiler setting place bread on a lower rack, and if using a low setting place on higher rack in the oven. Broil until golden brown on both sides (about one minute per side).
- Sprinkle chicken on both sides with salt, 1/2 tsp pepper, corn starch, and cayenne. Pan fry the chicken breast for 3 minutes on each side, while covered, or until cooked through. Take out of pan to rest.
- For custard: Mix together the eggs, half-and-half, 1/8 tsp pepper, and bleu cheese dressing in a large bowl. Stir in 1/2 cup shredded mozzarella cheese.
- Cut the toasted bread slices into 1-inch pieces and stir them into the custard mixture.
- Shred the chicken breast with two forks. Add the buffalo sauce and coat the chicken.
- Spray 1.5 qt casserole dish (or 8 inch square pan) with nonstick spray. Pour half of the custard mixture into the casserole dish. Spread the buffalo chicken mixture over this layer of custard. Sprinkle with remaining 1/4 c mozzarella cheese. Pour the remainder of the custard mixture on top.
- Cover dish and let sit in fridge for 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- Bake, covered, for 30 minutes. Then uncover and bake an additional 30 minutes or until custard is set (the bread pudding will have puffed up and not look too jiggly or moist in the center).
- Cool for 10 minutes before serving.
- Serve with sour cream, bleu cheese dressing, and celery.