Roasted Parsnip Bread Pudding Recipes

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ROASTED-PARSNIP BREAD PUDDING



Roasted-Parsnip Bread Pudding image

Make and share this Roasted-Parsnip Bread Pudding recipe from Food.com.

Provided by Abiner Smoothie

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 425.
  • After drizzling the parsniips with oil, season them with salt and pepper. Roast them for 25 minutes.
  • Let cool and reduce the oven temperature to 375.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 583.7, Fat 48.2, SaturatedFat 28.6, Cholesterol 325.1, Sodium 399.3, Carbohydrate 21.8, Fiber 4.4, Sugar 5.5, Protein 14.8

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