Turkey And Swiss Bread Pudding Recipes

TURKEY AND SWISS BREAD PUDDING

Steps:

• Preheat the oven to 375°. Set a rack in the top third of the oven. Lightly grease a 8-by-11 1/2-inch baking dish. In a large skillet, heat the olive oil. Add the onion and cook over moderately high heat until browned, about 8 minutes.
• In a large bowl, whisk the milk with the eggs, mustard, salt, thyme and pepper. Fold in the bread, onion, turkey and two-thirds of the Swiss cheese. and 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.

MAKE-AHEAD TURKEY AND SWISS SANDWICHES WITH CARROT SLAW

Steps:

• For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy.
• Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve.
• Cut the sandwiches in halves or thirds before serving.

TURKEY-MUSHROOM BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Heat oil in a large nonstick skillet over medium heat.
• Add mushrooms, celery, onion, thyme, and garlic, cook 10 minutes or until tender, stirrirng occasionally.
• Stir in turkey, salt and black pepper.
• Remove from heat, and cool slightly.
• Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk.
• Stir in mushroom mixture and bread, toss well.
• Spoon into an 11x7" baking dish coated with cooking spray.
• Sprinkle with cheese.
• Bake for 1 hour or until golden brown.
• Let stand 10 minutes before serving.

TURKEY 'N' SWISS SANDWICHES

Steps:

• Spread two slices of bread with mustard. Top with cranberry sauce, turkey and cheese. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Top with remaining bread.

TANGY TURKEY AND SWISS SANDWICHES

Steps:

• In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread.
• Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side down. On each slice of bread, layer 1/4 of the sliced turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side.

TURTLE BREAD PUDDING

Steps:

• Place bread cubes in an 11x7-in. baking dish coated with cooking spray. Sprinkle with semisweet chips and 2 tablespoons pecans. In a large saucepan, combine 1 cup milk, brown sugar, cocoa, caramels, butter and chili powder. Cook and stir over medium-low heat until caramels are melted. Add remaining milk; heat through., Stir a small amount of mixture into eggs; return all to the pan, stirring constantly. Stir in vanilla. Pour mixture over bread cubes; let stand for 10 minutes or until bread is softened., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Drizzle with caramel topping and sprinkle with remaining pecans; bake 2-3 minutes longer or until caramel topping is heated through. Let stand for 10 minutes., In a microwave, melt milk chocolate chips; stir until smooth. Drizzle over bread pudding. Refrigerate leftovers.

TURKEY & SWISS SANDWICH

Steps:

• Fill bread slices with remaining ingredients to make 2 sandwiches.

TURKEY-MUSHROOM BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and saute until softened, about 3 minutes. Add the mushrooms and cook until softened, about 7 minutes. Stir in the rosemary, sage, thyme, 1 teaspoon of the salt and pepper. Stir in the turkey.
• Whisk eggs in large bowl. Whisk in milk until well blended. Season with remaining salt and pepper.
• Layer half of the bread cubes in the bottom of an 13-by-9-by-2-inch baking dish. Top with the turkey mixture and then another layer of bread cubes. Pour the milk mixture over all. Bake until the bread is nicely browned and the custard is set, about 1 hour 20 minutes.

MOM'S THANKSGIVING BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
• Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
• Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
• Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
• Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
• Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

SAVORY BREAD PUDDING WITH SWISS CHARD AND RED PEPPER

Steps:

• Slice the bread about 3/4 inch thick. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Mince all of the remaining garlic and set aside. Place the bread in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while.
• Meanwhile, stem and wash the chard. Steam over 1 inch of boiling water until tender, about 2 minutes, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add a generous pinch of salt, the garlic, rosemary and chopped chard and stir together until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
• Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the cooked vegetables to the bowl and mix together. Scrape into the oiled baking dish. Top with the grated cheese. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the bread mixture and place in the oven.
• Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.