How was everyone’s Thanksgiving?
How was the food, how was the family?
I had a great Thanksgiving and you may be surprised to know I did not take one picture that day of the food I ate. I took plenty of pictures of my family, but decided when it was time to eat, I was going to eat and enjoy the food!
Kyle’s grandparents have a great tradition the day following Thanksgiving. They pack up the leftovers, head out to the lake with their RV and sit around the fire all day with the family, drinking beer and eating leftovers. This year Kyle had to work, which was a bummer, but I went and had a great time. Ever after the second day of feasting, there were still leftovers to take home!
I brought home two packages of bread rolls and plenty of turkey (and not to mention other goodies) and decided to make a savory bread pudding. I didn’t have much in my fridge except leftovers and some vegetable scraps so the recipe is fairly simple and you can easily adjust it to whatever is in your fridge. If you have bread, turkey and the ingredients to make the custard (egg, milk, seasonings) then you are ready to make a savory bread pudding!
Dinner Roll Savory Bread Pudding
- 10 Dinner Rolls cubed and toasted
- 1 tsp Oil any kind
- 1 tsp Garlic
- 1/4 cup Onion diced
- 1/4 cup Red Bell Pepper diced
- 1 cup cooked Turkey shredded
- 1 Egg
- 1/2 cup Milk
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Smoked Paprika
- 1 tsp Ancho Chili Powder
- any kind of Cheese topping
- preheat oven to 350 degrees
- Cut up dinner rolls and toast until slightly brown, just a couple of minutes. If the rolls are a few days old and very dry, you may not need to toast them at all.
- Add oil to a medium saute pan and add the garlic, onion and pepper. Saute until aromatic and tender, about 5 minutes, and add the turkey. Saute another 2 – 3 minutes and remove from the heat.
- Next whisk together the egg, milk, and seasoning.
- In a large bowl combine the bread, turkey mixture and the liquid. Toss a few times with tongs and put in a small casserole dish.
- Bake for 20 minutes until the bread is crispy on top. Remove from the oven and top with grated cheese. Place back in the oven for a few more minutes until the cheese is melted.
- Let cool a few minutes before serving with leftover gravy or cranberry sauce.
Tips and Tricks to make Dinner Roll Savory Bread Pudding
This easy and delicious savory bread pudding recipe is a wonderful treat for holidays and brunches. It is also versatile enough to be served as a starter for a breakfast casserole. This recipe is easily prepared ahead of time and freezes well. Simply place the cubes of bread on a baking sheet and leave overnight. The next day, simply reheat the pudding in the oven until it reaches the desired consistency.
This bread pudding is made from enriched rolls containing eggs, butter, and milk. Potato bread and Hawaiian sweet rolls are both enriched breads. It is best made with Gruyere cheese, but you can substitute other cheeses. The savory bread pudding recipe also calls for white or diced mushrooms instead of cream. In addition, half & half works well in place of heavy whipping cream. As a side dish, this pudding can be served with breakfast, lunch, or dinner.
The ingredients for this dessert can be frozen and cooked another day. This meal prep recipe also makes it an ideal option for meal prep. Just remember to grease your baking dish and put the savory bread pudding into the oven to bake. When it’s time to serve the dinner, this dessert is ready! Let the pudding cool for about fifteen minutes before serving. Then, slice and serve. It is sure to become everyone’s new favorite dessert!
If you’re serving dinner rolls to your guests, consider making this savory bread pudding. It’s packed with flavor and pairs well with almost any type of meat or vegetable. It’s also a great dish to serve when you’re entertaining a large crowd. Cook it the day before so it’s ready to go when it’s time to serve. Cooking time for Dinner Roll Savory Bread Pudding is approximately 45 minutes.
If you have leftover savory bread pudding, you can keep it covered in the refrigerator for up to two days. Although it’s safe to keep it longer, it won’t have the same richness and consistency when frozen. To maintain its freshness, don’t overmix the bread crumbs with the egg mixture. Don’t let them get too damp or they’ll break down into mush. Once cooled, you can cover and freeze this pudding in an airtight container. It can be reheated in the oven in bursts of twenty to thirty minutes.
To make the sauce, melt butter in a small saucepan. Whisk in sugar, egg, and bourbon until it is well combined. Set aside until ready to serve. If you are preparing this dessert in advance, you can prepare it the day before. Then, wrap it in foil and refrigerate it for at least one hour. Preheat the oven to 350 degrees F.
One of the best ways to use up leftover bread is to make a loaf of bread pudding. This delicious recipe uses stale bread to create a savory pudding that’s rich and decadent. You can use any type of bread, including cinnamon rolls. If you have extra dough from a previous meal, toast it before assembling the bread pudding. For extra flavor, top the pudding with a cinnamon-sugar topping.
If you don’t want to bother with a second cooking, you can reheat your dinner roll savory bread pudding at 350 degrees Fahrenheit. Cover the dish tightly with aluminum foil and bake for 10 to 15 minutes. You can also place it under the broiler for a minute and serve it hot. While this method works best for whole dishes, it may not be suitable for smaller portions of the dish.
If you’re worried that your dinner roll savory bread pudding will become too dry after storing, don’t worry. You can reheat it without affecting its taste or texture. You can also use a meat substitute instead of sausage. In general, it’s better to heat leftover meats until they’re crisp and cooked through. If you want to use meat, simply cook it until it’s cooked through.