This bread pudding requires very little assembly time and is made with the simplest of ingredients. Gizzards are an exceptional source of protein, containing 91 grams of that nutrient. If you’ve been throwing out the gizzards that come packed with whole chickens, this recipe will give you a perfect excuse to wrap them well and freeze.
1 cup chicken gizzards
1 quart milk
2 large raw eggs
1 tbsp. dijon mustard
salt and freshly ground black pepper
6 slices white bread
4 hard cooked eggs, sliced
2 cups beef broth or stock
1Preheat oven to 350. Grease a 13 x 9 inch baking dish.
2Put gizzards in pan with water to cover by 1 inch. Bring to a boil, then reduce heat and simmer gizzards, covered, 1 hour. Drain. Cool and cut gizzards into small pieces.
3In mixing bowl, beat together milk, raw eggs, mustard and salt and pepper to taste. Arrange bread on bottom of baking dish; pour egg mixture over bread. Arrange hard cooked eggs and gizzards over bread and pour stock on top. Cover baking dish with lid or foil and bake 45 minutes. Cool pie slightly, but serve while still warm. Makes 2 1/2 quarts pudding.
About this Recipe
Course/Dish: For Pets