While this dish helped me to use up three party leftovers (3/4 lb. chicken and red pepper sausage, a pint of cherry tomatoes and a pint of fresh mozzarella bocconcini), I wasn’t entirely pleased with the end result. I mixed these ingredients into a bread pudding, made with cubes of ciabatta and my basic custard recipe, but the end result was a little bland. I definitely under-salted the dish, and while the addition of a handful of shredded fresh basil leaves in the custard was nice, it needed a little more oomph – perhaps a stronger herb or some red chile flakes would have done the trick. Still, this wasn’t a bad meal – it was easy and filling, and it helped me clear some space in the fridge for other things.