ROASTED-PARSNIP BREAD PUDDING

Roasted-Parsnip Bread Pudding image

Provided by Abiner Smoothie

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