Thanksgiving Leftover Savory Bread Pudding Recipes

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BISCUIT BREAD PUDDING



Biscuit Bread Pudding image

Rich and satisfying cheesy, turkey-filled biscuit bread pudding topped with tangy homemade cranberry sauce.

Provided by The Fresh 20

Categories     Dinner

Time 1h10m

Number Of Ingredients 9

1-1/2 cups milk
4 eggs
1/4 cup water
6 leftover biscuits
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 cups roasted turkey, shredded or cubed
1 cup cheddar cheese, shredded
1/2 cup leftover cranberry relish

Steps:

  • Preheat oven to 350 degrees.
  • Grease a loaf pan or an oven proof dish.
  • Whisk together the milk, water and eggs in a medium bowl.
  • Season with salt and pepper.
  • Stir in crumbled biscuits. Allow at least ten minutes for biscuits to soak up some liquid.
  • Fold in turkey and cheese and transfer to loaf pan. Let sit for at least 20 minutes more, or overnight if desired.
  • Bake for 45 minutes or until firm.
  • Serve with a side of leftover cranberry sauce.

Nutrition Facts : Calories 424 calories, Sugar 16.6g, Sodium 400mg, Fat 18.9g, SaturatedFat 9.9g, Carbohydrate 41g, Fiber 1.6g, Protein 21.7g, Cholesterol 125mg

SAVORY HERB BREAD PUDDING



Savory Herb Bread Pudding image

This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.

Provided by Isa Chandra Moskowitz

Yield Serves 4 to 6

Number Of Ingredients 12

¼ cup (60 ml) olive oil, plus more for the baking dish
1 small yellow onion, chopped into medium dice
2 ribs celery, thinly sliced
Salt
2 teaspoons onion powder
½ teaspoon dried sage
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
1 loaf bakery white bread, cubed
2 cups (480 ml) vegetable broth
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
  • Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
  • Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
  • Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.

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