4cupsof stale 1 inch bread cubesthat's about 4-5 thick slices, I used an Italian bread loaf
1 ½cupshalf n halfor 50:50 of cream and milk
1 - 2pearsBosc or Bartlett cut into small cubes (use 2 if your stuffing doesn't have fruits, 1 if it does)
1- 2sprigs of rosemary
Some cranberry sauce
Extra chopped parsley
Leftover turkey shreddedabout 2 packed cups at room temp
½cupshredded cheddar cheese
Place half and half in a saucepan with the rosemary. Bring it to a boil and turn off the heat. Add the shredded turkey (or chicken) and let the herbs steep in the milk for about 20 - 30 minutes to infuse the flavour, and for the milk to cool down to room temperature. Then remove the rosemary sprig.
Preheat oven to 350°F, and butter a 9 x 5 inch oven proof dish.
Break the eggs into a bowl, and whisk them with the cooled rosemary infused milk mixture and turkey and salt.
In a large bowl, place the stuffing, bread cubes, pears and parsley and mix to combine. Add the custard (milk, egg, turkey mix) and mix well to coat with the custard.
Pour half of this into the buttered dish. Pour some leftover cranberry sauce on top, and place the other half of the bread pudding mix over it. Push down and leave for a few minutes to help the bread pieces soak up the custard.
Spread some more cranberry sauce on top and sprinkle (generously) some cheese and a little sea salt over it.
Cover with foil and bake in preheated oven for 20 minutes. Uncover and bake for a further 10-15 minutes until the cheese is bubbling and the custard has set.