2 cups toasted bread cubes, ideally from a high-quality bakery-style bread
2 cups diced, cooked turkey breast
1 cup butter (2 sticks)
2/3 cup flour
Salt and pepper to taste
1 1/2 cups half-and-half
1 1/2 cups heavy whipping cream
1 cup milk
1 1/4 cups shredded Parmesan cheese
1 1/4 cups shredded cheddar cheese
1/2 cup cooked bacon, chopped
1/2 cup diced tomatoes
1/2 cup shredded Parmesan cheese
Heat oven to 350 degrees. Place bread cubes in the bottom of a 2-quart casserole. Top with diced turkey. Set aside.
To make sauce: Melt butter in a large stockpot set over medium-low heat. Whisk in the flour, salt and pepper. Whisk hard to create a smooth, lump-free paste. Continue to cook and stir for about 5 minutes, or until flour barely begins to brown.
Slowly whisk in half-and-half. Slowly whisk in heavy whipping cream. Slowly whisk in milk. Use a whisk if mixture begins to separate. Continue to cook and stir until mixture bubbles.
Add cheese; remove from heat and stir until cheese is melted and mixture is smooth.
Pour sauce over bread and turkey. Add topping before baking.
To make topping: Sprinkle bacon and tomatoes on top of sauce. Top with shredded Parmesan cheese.
Bake 20 to 25 minutes, or until the casserole is hot and bubbly.