Roasted-Parsnip Bread Pudding

Name: Roasted-Parsnip Bread Pudding
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

13 ingredients

6 steps

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

Directions

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.