1/2 large onion, chopped
12oz day or two old baguette, chopped into 1 inch cubes
1/2 cup chopped turkey
3 tablespoons cranberry sauce
2 cups whole milk
2 cups cream
3/4 + 1/2 cup shredded cheddar cheese, divided
2 tablespoons olive oil
Heat a 9″ cast iron skillet over medium heat, add the oil, then the onions and a dash of salt. Cook the onions until translucent and slightly carmelized.
Make the custard. Crack the eggs into a large mixing bowl, add a dash of salt and whisk until the eggs are well beaten. Add the milk, cream, nutmeg, thyme, sage, and pepper. Whisk to combine. Toss the prepared bread cubes into the custard mixture, along with the turkey, onions, and 3/4 cup shredded cheese. Mix and pour into the pan you used to cook the onions. Swirl teaspoons of the cranberry sauce into the bread pudding. Top with 1/2 cup shredded cheese and a dash of pepper.
Bake for 1 hour.