Turkey and Swiss Bread Pudding

Submitted by Cultural Twist

"From Food and Wine magazine: Bread pudding is one of the best vehicles for using up leftovers. I haven't tried this yet. I'm just putting the recipe online for safe keeping."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 6

ingredients

• 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 leave
• 1⁄4 teaspoon fresh ground pepper
• 1⁄4 teaspoon fresh ground pepper
• 1 (12 ounce) 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

directions

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.

Reviews

[Sandy in Dayton]

I was searching for a great bread pudding recipe when I came across this - sounded so yummy I just had to try it. Followed the recipe as written except I totally eliminated the 1 ½ teaspoon of salt as there is plenty in the smoked turkey and Swiss cheese and I trimmed the crust on rye bread with caraway seeds, (what I had on hand plus I love turkey and Swiss on rye) I ended up with 8 cups so I added an extra egg. Smelled great while it was baking - it took an extra 8 minutes (may be the difference in ovens or due to the extra egg). Was really good. I will defiantly be making this again, though next time I will used shredded Swiss (easier) and I am going also to try it with corned beef instead of the turkey. Thanks for the great recipe.