Turkey and Mushroom Bread Pudding

Serves: 6

Ingredients
2 Tbsp (30 mL) canola oil
1 lb (454 g) assorted fresh mushrooms, sliced
1 cup (250 mL) onion, chopped
2 Tbsp (30 mL) fresh tarragon or 1 tsp (5 mL) dried
2 Tbsp (30 mL) garlic, chopped
3 cups (750 mL) cooked turkey, chopped into ½” (1 cm) pieces, light or dark meat
¼ cup (60 mL) red wine, Madeira or Port
2 cups (500 mL) 2% or whole milk
4 large eggs
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) pepper
12 slices white bread, crusts removed
3/4 cup (175 mL) Gruyère cheese, grated
1/2 cup (125 mL) Parmesan cheese, grated

Directions
1. Spray a 13 x 9 x 2” (32 x 22 x 5 cm) baking dish with non-stick spray.
2. Heat oil in a large pan over medium-high heat.
3. Add mushrooms and onions, sauté 10 minutes.
4. Mix in tarragon and garlic, salt and pepper.
5. Transfer to a bowl. Add wine to same pan.
6. Boil, stirring until reduced by half, about one minute.Let cool.
7. In a bowl, whisk milk and eggs. Season with salt and pepper.
8. Add wine. Arrange 6 bread slices to cover bottom of baking dish and cover with turkey.
9. Top with mushroom mixture, half of the Gruyère cheese and half of the Parmesan cheese.
10. Cover with remaining bread slices.
11Pour egg mixture over top, wetting entire surface.
12. Press down to submerge the bread. Chill 1 hour.
13. Preheat oven to 350F (180C).
14. Sprinkle remaining cheeses over top of bread pudding.
15. Bake uncovered until puffed and top is golden brown, about 45 minutes.

 Nutritional Information
Per serving
Calories: 527
Protein: 57 g
Fat: 19 g
Carbohydrates: 44 g
Recipe courtesy of Eat In Eat Out magazine (www.eatineatout.ca).
http://www.tastyturkey.ca/recipes/turkey-and-mushroom-bread-pudding/