I'm a fan of bread pudding, but it has always been for dessert, never the main course. After I stumble upon this recipe, I couldn't wait to try it. I was still unsure of how it would taste, would it ruin my like for bread pudding all together?
Well it was a hit including the kiddos. The original recipe called for chopped chicken, but I had some left over turket breast that I used. I love finding ways of using leftover meats, Jason is not a fan of reheated meat. I would highly recommend trying this with your leftover turkey from Thanksgiving.
Turkey, Mushroom and Asparagus Bread Pudding
Adapted from The Sweets Life
-4 cups whole grain bread cubes
-1 onion, chopped
-1 lb asparagus, chopped into 1-inch pieces
-4 cups mushrooms, chopped into quarters
-3 cups of chopped turkey (or chicken)
-1 tbsp vegetable oil
-1/8 tsp pepper
-1 1/2 cups milk
-1 cup shredded Italian cheese
1. Place bread cubes on an ungreased baking sheet and toast at 350F for 10 minutes.
2. Heat oil over medium-high heat in a large skillet. Add chopped onion and cook until soft (approximately 8 minutes). Add the asparagus, lower heat and cover, cooking for 5 minutes, stirring occasionally. Add the mushrooms and pepper, cover, and cook for an additional five minutes.
3. Lightly grease a 9 x 13 baking dish. Spread bread cubes in the dish and top with vegetable mixture and chicken.
4. In a blender, mix milk, and eggs. Pour blended mixture over the bread. Top with cheese.
5. Bake at 350F for 40 minutes. Allow to sit for 5 minutes before cutting and serving warm.