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Turkey and Swiss Bread Pudding

Turkey Shepards Pie


  • 1 medium Onion, halved and thinly sliced
  • 1 Tbsp. Olive Oil
  • 3 cups Whole Milk
  • 4 large Eggs
  • 1 1/2 tsp. Dijon Mustard
  • 2 tsp. Kosher Salt
  • 1 tsp. Fresh Thyme
  • 1 tsp. Fresh Oregano
  • 1 tsp. Fresh Rosemary
  • 1/4 tsp. Freshly Ground Pepper
  • One 12-oz. loaf Rustic White Bread, cut into 1/2-inch dice (I like to use baguettes)
  • 4 oz. Leftover Turkey, cut into 1/4-inch cubes
  • 12 oz. thinly sliced Swiss Cheese, cut into 1/2-inch slices


  • Preheat oven to 375°.
  • Set a rack in the top third of the oven.
  • Lightly grease an 8-by-11 1/2-inch baking dish.
  • In a large skillet, heat olive oil. Add onion and cook over moderately high heat until browned, about 8 minutes.
  • In a large bowl, whisk the milk, eggs, mustard, salt, thyme, oregano, rosemary and pepper.
  • Fold in the bread, onion, turkey and half of the Swiss cheese.
  • Add the turkey. Let stand until most of the liquid has been absorbed, about 10 minutes.
  • 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.
  • *The bread pudding can be baked up to one day in advance. Gently rewarm before serving.