Roasted-Parsnip Bread Pudding Recipe

Name: Roasted-Parsnip Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 lb parsnip, peeled and cut into 1/2 inch pieces; extra virgin olive oil; salt; pepper; 2 tablespoons unsalted butter; 3 tablespoons melted butter; 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced and rinsed well; 1/2 cup dry white wine; 2 tablespoons chopped fresh thyme; 2 cups heavy cream; 5 large eggs; 1 cup finely grated parmesan cheese; 1 loaf brioche bread, crust removed and bread cut into 1 inch cubes

Servings: persons

1 lb parsnip, peeled and cut into 1/2 inch pieces
extra virgin olive oil
salt
pepper
2 tablespoons unsalted butter
3 tablespoons melted butter
2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced and rinsed well
1/2 cup dry white wine
2 tablespoons chopped fresh thyme
2 cups heavy cream
5 large eggs
1 cup finely grated parmesan cheese
1 loaf brioche bread, crust removed and bread cut into 1 inch cubes

1
Preheat oven to 425.
2
After drizzling the parsniips with oil, season them with salt and pepper. Roast them for 25 minutes.
3
Let cool and reduce the oven temperature to 375.
4
Heat 2 tablespoons of butter until melted. Add leeks and saute for 5 minutes. Remove from heat to add the wine then immediately return to the heat. Simmer for 1 minute. Add thyme and remove from heat to stir in the parsnips.
5
Whisk together melted butter, cream,e ggs and 3/4 cup of the cheese in a large bowl. Salt and pepper the micture before adding the leeks and folding in the bread.
6
Butter (or pam) a baking dish and pour in the parsnip mixture. Cover with foil and then bake 50 minutes. Remove the foil and sprinkle with the remaining 1/4 cup of cheese and bake for an additional 10 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb parsnip, peeled and cut into 1/2 inch pieces, extra virgin olive oil, salt, pepper, and more.

Yes, Roasted-Parsnip Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted-Parsnip Bread Pudding

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