You guys, this turkey, cranberry and Brie bread pudding is a savory and delicious Thanksgiving leftovers meal.
When it comes to Thanksgiving leftovers, this turkey, cranberry and Brie bread pudding is an excellent choice for using that turkey.
I really enjoy this turkey, cranberry and Brie bread pudding because it’s a fun new dish using all the things that I have leftover of from Thanksgiving anyway. It also requires very little effort and only dirties one pan. After all the Thanksgiving dishes I think this might be what I appreciate most.
I can never quite get quantities right when it comes to Thanksgiving cooking so we always have lots of leftovers. The turkey and ham leftovers are especially abundant. That’s why I have to get creative and think up some of your delicious meals using those ingredients. I’d venture to say this turkey, cranberry and Brie bread pudding is probably one of my very favorites. The flavors are so robust and there’s enough protein, carbs and good fat to serve this up as an entire meal without having to do anything else. The cranberries are great for antioxidants and I love that they give a nice tart bite.
This is one dish that nobody would ever know is gluten-free. The seeded Glutino bread has a lot of flavor on its own and the texture is nice and soft. While you could use their white or multigrain bread, I enjoy the seeded because I feel it adds another layer of flavor to this meal.
- 1 loaf Glutino seeded gluten-free bread
- 1 1/2 C leftover cooked turkey, shredded
- 1 C frozen or fresh cranberries
- 6 oz. mild Brie
- 1 tsp. garlic salt
- 1 tsp. dried thyme
- 4 eggs
- 2 C milk
- 1 C heavy cream
- 1/4 tsp. black pepper
- 2 tsp. garlic, minced
- Preheat oven to 350°
- Cut the bread into half inch cubes
- Cut Brie into quarter inch cubes
- In a bowl, whisk the eggs then add milk and cream
- Add in thyme, garlic salt, black pepper & garlic and whisk well
- Grease a 9 x 13 pan well then place the bread, turkey, Brie and cranberries inside
- Pour the milk mixture over evenly and push the bread down until they are completely soaked
- Let’s sit on the counter and soak for 15 minutes
- Bake at 350° for 40 to 45 minutes or until toothpick entered in the center comes out clean
If you love this Thanksgiving leftover recipe be sure to try these…
Ham n’ Cheese Potato Casserole with Pretzel Crust
Gluten-Free Green Bean Casserole Galettes with Fried Onions
*Thank you to Glutino for sponsoring this post. I was provided with monetary and product compensation. All opinions are my own.