Turkey-Mushroom Bread Pudding

Name: Turkey-Mushroom Bread Pudding
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 2 teaspoons unsalted butter; 2 tablespoons chopped shallots; 3 cups coarsely chopped white mushrooms; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh sage; 3/4 teaspoon chopped fresh thyme; 2 1/2 teaspoons salt; Freshly ground pepper to taste; 2 cups cooked turkey, cut into 1/4-inch cubes; 8 eggs; 4 cups milk; 8 cups bread cut into 1/2-inch cubes

By Molly O'Neill

Total Time: 1 hour 45 minutes
Rating: 4(12)
Comments: Read comments

Featured in: Holiday Tales of Turkey And Its Discontents

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Ingredients

Yield:6 servings

2teaspoons unsalted butter
2tablespoons chopped shallots
3cups coarsely chopped white mushrooms
1teaspoon chopped fresh rosemary
1teaspoon chopped fresh sage
¾teaspoon chopped fresh thyme
2½teaspoons salt
Freshly ground pepper to taste
2cups cooked turkey, cut into ¼-inch cubes
8eggs
4cups milk
8cups bread cut into ½-inch cubes

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Whisk eggs in large bowl. Whisk in milk until well blended. Season with remaining salt and pepper.
Step 3
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.