You guys are going to love this turkey, cranberry and brie bread pudding that is gluten-free and perfect for using Thanksgiving leftovers!
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Turkey, Cranberry and Brie Bread Pudding {Thanksgiving Leftovers}

This turkey, cranberry and Brie bread pudding is a savory and delicious Thanksgiving leftovers meal.

Prep Time15 mins
Cook Time45 mins
soak15 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: gluten free cheese bread pudding, savory bread pudding, turkey, cranberry and brie bread pudding
Servings: 10 servings
Calories: 373kcal
Author: Chandice


  • 1 loaf Glutino seeded gluten-free bread
  • 1 1/2 C leftover cooked turkey shredded
  • 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


Calories: 373kcal | Carbohydrates: 30g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 141mg | Sodium: 558mg | Potassium: 182mg | Fiber: 2g | Sugar: 7g | Vitamin A: 780IU | Vitamin C: 2.1mg | Calcium: 186mg | Iron: 1.4mg