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 minutes mins
Cook Time45 minutes mins
soak15 minutes mins
Total Time1 hour 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
- 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
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