Recipe Earl’s Poulet with Spinach & Garlic Bread Pudding Cinderella’s Royal Table Magic Kingdom


8 oz. Whole Chicken Breasts
7 oz. Spinach and garlic bread pudding (see below)
2 oz. Chicken glaze (see below)
2 o.z Red onion marmalade (see below)
Salt and pepper
Roast chicken breast in oven at 350 degrees F for 1 hour

Red Onion Marmalade:

1/2 red onion chopped
1 oz. canola oil
2 oz. red wine
1 oz. red wine vinegar
1 oz. balsamic vinegar
1 tsp. sugar
Salt & pepper

Heat red onion in oil
Season with salt & pepper stir until cooked.
Add sugar and stir until caramelize.
Add wine and vinegar to deglaze
Cook until reduced to syrup-like consistency is reached.
Cool and store in refrigerator

Spinach and Garlic Bread Pudding

(4 servings)

5 Each Dinner Rolls, cut in 1/2 in. cubes
3 Each Eggs
1 1/2 Cups Heavy Cream
1 Teaspoon Granulated Garlic
2 Each Shallots, sliced
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
3 Slices Bacon, diced
1 package frozen spinach, thawed and drained well


1. Render bacon in frying pan until crunchy, add shallots and cook until tender.
2. Mix eggs and cream in a bowl add the bread and all other remaining ingredients. Soak for about 30 minutes or until when one of the cubes of bread is wet all the way through.
3. Using small 7-oz foil pans (found in your local grocery store) spray pans with a food release (Pam).
4. Portion bread pudding equally into 4 pans and bake at 400 degrees F for 15 minutes.