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Roasted-Parsnip Bread Pudding
Yields:
6
Parsnips give an earthy dimension to this bread pudding, which melds cubes of brioche, grated cheese, and thyme. This vegetarian dish is yummy enough to sub for traditional stuffing. Assemble it the night before, and bake it the day of the meal.
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Ingredients
- 1 lb. parsnips
- extra-virgin olive oil
- Coarse salt
- Freshly ground pepper
- 1 oz. unsalted butter
- 1 1/2 oz. unsalted butter
- 2 large leeks
- cup dry white wine
- 2 Tbsp. chopped fresh thyme
- 2 cups heavy cream
- 5 large eggs
- 1 cup finely grated Parmesan cheese
- 1 loaf brioche
Directions
- Step 1Preheat oven to 425 degrees F. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375.
- Step 2Heat 2 tablespoons butter over medium heat in a medium saute pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips.
- Step 3Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.)
- Step 4Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
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