Bread Pudding for Dinner??

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

Ingredients:


-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

-5 eggs

-1 cup shredded Italian cheese



Directions:

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.