Small-Batch Turkey Bread Pudding
This gentle turkey bread pudding turns a little leftover cooked turkey into a warm, soft dessert for one or two. It mixes diced apple and mild spices with milk and egg for a custardy, easy-to-chew finish.
This recipe is perfect when you cook for one or two. It uses small amounts and bakes in a ramekin so you don’t need to heat a large oven for a long time.
The texture is soft and custard-like, so it’s gentle to chew. If you like, you can swap in a dairy-free milk or use less sweetener to keep it lighter on digestion.
Ingredients You’ll Need
- 1 cup soft cubed bread (day-old brioche, challah, or soft white bread)
- 1/2 cup cooked turkey, shredded or finely chopped
- 1 small apple, peeled and diced (or 1/2 cup canned apple slices, drained)
- 1 large egg
- 3/4 cup milk (dairy or unsweetened plant milk)
- 1–2 tbsp maple syrup or honey (to taste)
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp butter or oil (for pan)
- Optional: 1–2 tbsp raisins or chopped soft dried apricots
This makes 1–2 servings; serve warm with a spoonful of yogurt or soft sides like mashed potatoes or rice.
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C). Lightly butter a 1-cup to 1.5-cup ramekin or small baking dish.
- If using a fresh apple, gently sauté the diced apple in 1 tsp butter for 2–3 minutes until slightly softened, or microwave the apple in a covered bowl for 45–60 seconds.
- Place the bread cubes, turkey, softened apple, and dried fruit (if using) in the ramekin and stir to combine gently.
- In a small bowl, whisk the egg, milk, maple syrup, cinnamon, vanilla, and a pinch of salt until smooth.
- Pour the custard mixture over the bread and turkey, press the bread down lightly so it absorbs the liquid, and let sit 5–10 minutes for better soaking.
- Bake for 22–28 minutes, until the center is set and a knife comes out mostly clean; for a slightly softer center, remove at 20–22 minutes.
- Let cool for 5 minutes before serving and top with a spoonful of yogurt or a light dusting of powdered sugar if desired.
Tips and Easy Variations
Make it extra soft
- Chop the turkey very finely so pieces are easy to chew
- Use soft bread like brioche or challah for a tender texture
- Let the bread soak in the custard longer before baking
Make it lighter for digestion
- Use low-fat milk or unsweetened plant milk
- Reduce the maple syrup to 1 tbsp or omit sweetener
- Skip dried fruit if it feels heavy for your stomach
Savory and dairy-free swaps
- Swap mashed banana for apple for a milder sweet flavor
- Use almond or oat milk and skip the butter for dairy-free
- For a savory version, omit sweetener and use herbs like sage
Quick swaps and notes
- Use unseasoned turkey or rinse smoky bits to reduce salt
- Freeze cautiously—texture can change after freezing
- Microwave option works for single servings if short on time
Storage and Leftovers
Fridge
Store cooled leftovers in an airtight container in the refrigerator for up to 2–3 days.
Freezer
Freeze in an airtight container for up to 1 month; note the texture may change after freezing and thawing.
Reheating
Reheat in the microwave for 45–60 seconds or warm in a 325°F (160°C) oven for 10–12 minutes; add a splash of milk if the pudding seems dry.
Conclusion
Give this small-batch turkey bread pudding a try for a soft, comforting finish that uses a little cooked turkey and pantry staples. It’s a simple, gentle dessert made for one or two.
Adapt the sweetness, swap milks, and chop turkey finely to suit chewing and digestion preferences, and enjoy a warm, custardy treat with minimal effort.
FAQ
Can I make this without eggs?▶
Yes. Use a commercial egg replacer or mix 1/4 cup cornstarch with 3/4 cup milk as a binder; the texture will be slightly different but still soft and custardy.
Can I freeze leftovers?▶
Freezing is possible but may change the texture. Freeze in an airtight container for up to 1 month and thaw overnight in the refrigerator before reheating gently.
