Bread Pudding with Turkey leftovers

Ingredients:

• 2 cups filling (any type of filling, does not have to be bread based)
• 4 cups 1-inch bread cubes
• 1 cup half and half cream and milk
• 1 pear cut into small cubes (2 if your filling does not have fruits)
• 5 eggs
• Sea salt
• Cranberry sauce (to taste)
• Chopped parsley (to taste)
• Shredded/shredded turkey scraps, about 2 full cups at room temperature
• ½ cup shredded cheddar cheese

Steps:

1. 1) Place the cup of cream and milk in a saucepan with the rosemary. Bring it to a boil and then turn off the heat. Add the shredded turkey and leave the rosemary in the milk for about 20-30 minutes to infuse the flavor, and to allow the milk to cool to room temperature. Then remove the rosemary sprig.
2. 2) Preheat oven to 350°F and butter a 9 x 5-inch baking dish.
3. 3) Crack and add the eggs into a bowl, whisk together the rosemary-infused milk and cream mixture and the turkey, add salt.
4. 4) In a large bowl, place the filling, bread cubes, pears, and parsley and mix to combine. Add custard (milk, egg, turkey mixture) and mix well to coat with custard.
5. 5) Pour half of the mixture into the buttered dish, then a little cranberry sauce on top, and spoon the other half of the bread pudding mixture over it. Push down and allow a few minutes to help the bread pieces soak into the custard.
6. 6) Spread some more cranberry sauce on top and sprinkle (generously) some cheese and some sea salt over it.
7. 7) Cover with foil and bake in the preheated oven for 20 minutes. Uncover and bake for another 10-15 minutes until the cheese is bubbling and the custard has set.