Thanksgiving Leftover Savory Bread Pudding

Course: Breakfast, Brunch, Main Course

Cuisine: American, European

Prep Time: 1

Cook Time: 45

Total Time: 1 45

Servings: generous servings

Calories: 793kcal

Author: Dini Kodippili

This is a fantastic way to transform your Thanksgiving leftovers! Flavor-packed stuffing soaked in a herby custard and then studded with juicy pieces of delicious turkey and sweet cranberry sauce, and finally topped with melted cheddar cheese!

Print Recipe

Ingredients

2 ½ cups stuffing any kind of stuffing, doesn’t have to be bread-based, I used my Pear, Sage and Sausage Stuffing
4 cups stale 1 inch bread cubes that's about 4-5 thick slices, I used an Italian bread loaf
1 ½ cups half and half or 50:50 of cream and milk
1 - 2 pears Bosc or Bartlett cut into small cubes (use 2 if your stuffing doesn't have fruits, 1 if it does)
1- 2 sprigs of rosemary
5 large eggs
¼ tsp salt adjust to your taste
Some cranberry sauce
Extra chopped parsley
Leftover turkey shredded about 2 packed cups at room temp
½ cup shredded cheddar cheese

Instructions

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.
1 ½ cups half and half, 1- 2 sprigs of rosemary, Leftover turkey shredded
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.
5 large eggs
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.
2 ½ cups stuffing, 1 - 2 pears, Extra chopped parsley, 4 cups stale 1 inch bread cubes
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.
Some cranberry sauce
Spread some more cranberry sauce on top and sprinkle (generously) some cheese and a little sea salt over it.
½ cup shredded cheddar cheese, ¼ tsp salt
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.
Serve warm, with maple syrup.

Nutrition