Roasted-Parsnip Bread Pudding Recipe

Looking for an easy Roasted-Parsnip Bread Pudding recipe? Learn how to make Roasted-Parsnip Bread Pudding using healthy ingredients.


Submitted by tuky129

Makes 8 servings



http://www.marthastewart.com/335713/roasted-parsnip-bread-pudding Parsnips give an earthy dimension to this bread pudding, which melds cubes of brioche, grated cheese, and thyme. The vegetarian dish is yummy enough to sub for traditional stuffing. Assemble it the night before, and bake it the day of the meal.

Recipe Ingredients for Roasted-Parsnip Bread Pudding

88.045 oz Parsnips
1 tsp Salt, Table
1 tsp Pepper, Black
1 serving Extra Virgin Olive Oil
2 tbsp Unsalted Butter
3 cup, chopped or diced Leeks, (Bulb And Lower Leaf-portion)
0.5 glass (3.5 fl oz) Wine, Table, White
4 tsp Thyme, Fresh
16 oz Heavy Cream
5 large Egg, White
1 cup Parmesan, Grated Cheese
12 oz Brioche Round

Recipe Directions for Roasted-Parsnip Bread Pudding

  1. 1 pound parsnips, peeled and cut into 1/2-inch pieces

  2. Extra-virgin olive oil, for drizzling

  3. Coarse salt and freshly ground pepper

  4. 1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish

  5. 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups)

  6. 1/3 cup dry white wine

  7. 2 tablespoons chopped fresh thyme

  8. 2 cups heavy cream

  9. 5 large eggs

  10. 1 cup finely grated Parmesan cheese

  11. 1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes

  12. Preheat oven to 425 degrees. 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.

  13. Heat 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.

  14. Whisk 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.)

  15. Butter 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.

Categories

Breads, Main Dish

Nutrition Facts
Serving Size 496.6g
Amount Per Serving
Calories
693
Calories from Fat
336
% Daily Value*
Total Fat
37.3g
57%
Saturated Fat
23.1g
115%
Trans Fat
0.0g
Cholesterol
159mg
53%
Sodium
734mg
31%
Potassium
1239mg
35%
Total Carbohydrates
73.6g
25%
Dietary Fiber
12.2g
49%
Sugars
18.7g
Protein
15.5g
Vitamin A 26% Vitamin C 71%
Calcium 28% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C
  Good points
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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