Béchamel Bread Pudding

 
  • Cuisine: International
  • Category: Main Dish
  • Skill Level: Medium

  • Prep time: 20 min
  • Cooking: 40 min
  • Serves: 6
  • Cost: Economical

 

Ingredients: For filling:
  • 200g chicken thighs cut into cubes
  • 2 cloves of garlic ,minced
  • 200g mushrooms, sliced
  • ½ cup scallions, chopped
  • 1 tbsp. Italian herbs
  • 1 tbsp. olive oil
  • 1 packet toast slices (around 20 pieces), cut into squares
  • 750ml skimmed milk
  • 1 sachet MAGGI Béchamel Mix
  • ½ cup gruyere cheese
Directions:
  • Preheat oven to 1800C and place rack on medium level.
  • In a medium pan sauté chicken thighs with the chopped garlic. When cooked add in the mushrooms, scallions until tender stir in the Italian herbs.
  • Remove chicken and mushroom mixture from heat and allow to cool slightly.
  • Brush an oven mold with olive oil.
  • Place half the quantity of the toast in the bottom of the mold.
  • Prepare sauce by combining MAGGI Béchamel Mix and skimmed milk in a deep saucepan. Stir over medium heat until the needed thickness.
  • Stir and remove from heat. Pour half of the sauce in an oven- proof baking dish.
  • Pour ¼ of the béchamel sauce on the top of the toast.
  • Mix the remaining béchamel sauce with the chicken, mushroom mixture and spoon it into the dish.
  • Top with the gruyere cheese
  • Bake in oven preheated to 1800C for 20 minutes or until golden brown.

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