If you thought bread puddings were only sweet, think again. With a base of eggs, milk and bread (omit the sugar, of course), they are a fabulous way to use up leftovers! The night before, I made a beautiful loaf of Italian bread, but I'd forgotten to add the salt, so the bread was flat and tasteless. (It happens to the best of us!) I also found myself with a single parsnip and a leek that needed to be used. With my turkey leftovers, it sounded like a perfect bread pudding night. I threw in some carrots, onion and celery since I nearly always have those on hand. It was a hit. Here's what I did:
Turkey Bread Pudding:
2 c. of chopped cooked turkey
1 T. oil
1 parsnip, peeled and chopped
1 leek, trimmed, chopped and rinsed
2 carrots, peeled and chopped
2 celery stalks, chopped
1/2 onion, chopped
1 lb. of hearty bread, cubed
3 c. milk
6 eggs, beaten
1/2 c. Swiss cheese (Parmesan would make a good substitution)
salt and pepper
First, chop all your veg.
|I also had one green onion....it got added too.|
Then add all the veggies and salt and pepper to taste. Pour into a 9 x 13 dish and place into a 350 degree oven for 30 to 45 minutes.
Test for done-ness by sticking a butter knife in the center; if it comes out clean, it is done.
My family loved it. As a matter of fact, I warmed up a piece the next day for lunch. As I pulled it out of the microwave, my son said, "Ooo, THAT'S what I want for lunch!" He got it instead of me...ah, yes, the sacrifices of a mother. (And don't worry if you don't have parsnips or leeks, just use whatever vegetable you have on hand!)