Cherry Turkey Bread Pudding

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  • 1/2 cup unsalted butter
  • 6 large eggs
  • 1 tablespoon kosher or sea salt
  • 1 teaspoon black pepper
  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1/4 cup fresh grated Parmesan cheese
  • Pinch of nutmeg
  • 1 cup dried cherries
  • 2 cups roasted turkey, coarsely chopped
  • 2 tablespoons fresh thyme leaves or 1 teaspoon dry
  • 1 tablespoon chopped fresh sage or 1/2 teaspoon dry
  • 1 1/2 cups fresh grated Fontinella cheese
  • 1 sweet onion, diced
  • 1 day-old artisan-style Italian loaf, cut into small cubes


  1. Heat oven 350 degrees F. Use 2 tablespoons butter to grease inside of a 2 1/2 quart casserole dish. Set aside.
  2. In mixing bowl, whisk together eggs, salt, pepper, cream, milk, Parmesan and nutmeg.
  3. In separate bowl, mix cherries, turkey, thyme, sage, Fontinella, onions and bread. Place into prepared casserole and pour cream mixture over bread. Place remaining 6 tablespoons butter in little nubs around top and let sit at room temperature for 15 minutes.
  4. Bake for 35 minutes or until top is golden brown.

Yield: 12 servings

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