Chicken, Olive & Mushroom Bread Pudding

A savory bread pudding styled like a vintage brunch casserole. Sliced white bread, layered with curry-spiced chicken, black olives, hard-cooked eggs, and mushrooms, topped with a creamy cream-of-chicken-sour-cream blanket that turns golden during the long bake. Old-school in the best way.

The overnight rest is what makes this dish work. After assembly, the casserole chills for 8 hours minimum, letting the bread fully absorb the wet filling and become custard-like throughout. Skipping this step gives you dry bread and wet filling. Trust the process.

The curry powder is the unexpected twist. It’s subtle but unmistakable, the kind of background flavor that has guests asking what’s in this. Paired with the briny black olives and rich mushrooms, it gives the casserole a 1960s dinner-party sophistication that simpler chicken bakes lack.

Serves 16, which makes this a smart bring-to-a-potluck dish. Hot or warm, the squares hold their shape and travel well.

Chef Tips

• Use sturdy day-old bread. Fresh bread turns to mush even with the overnight soak.
• Hard-cook eggs the day before and peel right before chopping. Easier to handle when cold.
• For brighter flavor, use freshly ground curry powder instead of a tired old jar.
• Let it stand 10-15 minutes after baking so the squares hold together when cut.

Variations

• Use rotisserie chicken to shortcut the chicken-cooking step.
• Swap white bread for sourdough or brioche for richer texture.
• Add 1 cup of grated Gruyere or sharp cheddar to the chicken mix for cheesier interior.