Savory Baked BBQ Chicken and Apple Bread Pudding

Instructions

1. 1

   Prepare cornbread according to package directions and bake in a greased and floured 8-inch square baking pan. Cool the cornbread. Reduce oven temperature to 375°F.

2. 2

   In a small skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onion and cook, stirring occasionally, until the onions are softened and caramelized, about 30-40 minutes. Reduce heat to medium-low as needed to prevent burning. Remove the caramelized onions from heat and set aside.

3. 3

   Toss the diced cooked chicken with 1/4 cup of barbecue sauce until well coated.

4. 4

   Cube the cooled cornbread. Melt the remaining 4 tablespoons of butter in the microwave, about 30 seconds. Whisk the melted butter with the beaten eggs, half-and-half, salt, and pepper. Add the caramelized onions and mix well. Pour the egg mixture over the cornbread cubes and gently toss to combine. Fold in the barbecue chicken, shredded cheese, and diced apple.

5. 5

   Transfer the bread pudding mixture to a greased 8-inch square or 1-1/2 quart baking dish. Bake until the top is golden brown and the pudding is bubbly, about 35-40 minutes. Drizzle the remaining barbecue sauce over the top and sprinkle with minced chives.