Best Turkey And Swiss Bread Pudding Recipes

THANKSGIVING LEFTOVER SAVORY BREAD PUDDING

Steps:

• 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.
• Serve warm, with maple syrup.

TURKEY AND SWISS BREAD PUDDING

Steps:

• Preheat the oven to 375°. Set a rack in the top third of the oven. Lightly grease a 8-by-11 1/2-inch baking dish. In a large skillet, heat the olive oil. Add the onion and cook over moderately high heat until browned, about 8 minutes.
• In a large bowl, whisk the milk with the eggs, mustard, salt, thyme and pepper. Fold in the bread, onion, turkey and two-thirds of the Swiss cheese. and the turkey. Let stand until most of the liquid has been absorbed, about 10 minutes.
• Scrape the bread mixture into the prepared baking dish and sprinkle with the remaining Swiss cheese. Bake the bread pudding until golden and bubbling, about 45 minutes. Let stand for 5 minutes before serving.

TURKEY-MUSHROOM BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and saute until softened, about 3 minutes. Add the mushrooms and cook until softened, about 7 minutes. Stir in the rosemary, sage, thyme, 1 teaspoon of the salt and pepper. Stir in the turkey.
• Whisk eggs in large bowl. Whisk in milk until well blended. Season with remaining salt and pepper.
• Layer half of the bread cubes in the bottom of an 13-by-9-by-2-inch baking dish. Top with the turkey mixture and then another layer of bread cubes. Pour the milk mixture over all. Bake until the bread is nicely browned and the custard is set, about 1 hour 20 minutes.

BROTAUFLAUF - SWISS BREAD PUDDING

Steps:

• Cut the bread rolls into thin slices.
• Put them in a saucepan, pour over the wine or milk, and heat them gently, breaking them up a little as they soften.
• Combine the melted butter, sugar, cinnamon, lemon juice and zest, rum, and egg yolks, beat well, and add them to the bread and wine/milk mixture and mix well.
• Carefully fold in the egg whites, and put the mixture into a buttered souffle dish.
• Bake at 375 F for an hour.
• Serve with a vanilla sauce, or one based on white wine.