Turkey & Mushroom Bread Pudding

By MJH

Ingredients

• 2 Tbsp canola oil
• 1 lb assorted fresh mushrooms, sliced
• 1 cup onion, chopped
• 2 Tbsp fresh tarragon or 1 tsp dried
• 2 Tbsp garlic, chopped
• 3 cups cooked turkey, chopped into 1/2 inch pieces, light or dark
• 1/4 cup red wine, Maderia or Port
• 2 cups 2% or whole milk
• 4 large eggs
• 1/2 tsp salt
• 1/2 tsp pepper
• 12 slices white bread, crusts removed
• 3/4 cup Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated

Preparation

Step 1

Spray a 13x9x2-inch baking dish with nonstick spray.
Heat oil in a large fry pan over medium-high heat.
Add mushrooms and onions, sauté 10 minutes.
Mix in tarragon and garlic, season with salt & pepper.
Transfer to a bowl.

Add wine to same pan.
Boil, stirring until reduced by half, about one minute.
Let cool.

In another bowl whisk milk and eggs.
Season with salt & pepper.
Add wine.

Arrange 6 bread slices to cover bottom of baking dish.
Cover with turkey.
Top with mushroom mixture, half of the Gruyère cheese and half of the Parmesan cheese.
Cover with remaining bread slices.
Pour egg mixture over entire top, wetting entire surface.
Press down to submerge the bread.
Chill 1 hour.

Preheat oven to 350ºF.
Sprinkle remaining cheeses over top of bread pudding.
Bake uncovered until puffed and top is golden brown about 45 minutes.