Roast chicken with savoury bread pudding and tarragon

I hate bread sauce, but made into a pudding like this it is great — amazing what a different consistency can do. In the restaurant we serve the puddings with sautéed chicken breasts. The chicken is delicious with spinach and roast parsnips, and carrots. If you want the sauce to have a gravy consistency, you can thicken it with a little cornflour or arrowroot.