Turkey and Swiss Bread Pudding

Bread pudding is one of the best vehicles for using up leftovers.

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  • Servings: 6

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  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced
  • 3 cups whole milk
  • 4 large eggs
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon freshly ground pepper
  • One 12-ounce loaf rustic white bread, cut into 1/2-inch dice (7 cups)
  • 4 ounces thinly sliced smoked turkey, cut into 1/4-inch ribbons
  • 6 ounces thinly sliced Swiss cheese, cut into 1/2-inch ribbons

How to make this recipe

  1. 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

  2. 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.

  3. 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.

Make Ahead

The bread pudding can be baked up to one day in advance. Gently rewarm before serving.

Contributed By Photo © The Jewels of New York Published March 2013

505996 recipes/turkey-and-swiss-bread-pudding 2013-12-06T23:54:56+00:00 Melissa Rubel Jacobson fall|winter|christmas|thanksgiving|american|casseroles-and-gratins|6|make-ahead|weeknight-dinner march-2013 recipes,turkey-and-swiss-bread-pudding 505996

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