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Gallery Roasted-Parsnip Bread Pudding Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 pound parsnips, peeled and cut into 1/2-inch pieces Extra-virgin olive oil, for drizzling Coarse salt and freshly ground pepper 1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups) 1/3 cup dry white wine 2 tablespoons chopped fresh thyme 2 cups heavy cream 5 large eggs 1 cup finely grated Parmesan cheese 1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes

Cook’s Notes To make this savory pudding ahead of time, assemble and refrigerate it for up to one day. Let stand at room temperature for 10 to 15 minutes, and bake as instructed.

Gallery Roasted-Parsnip Bread Pudding

Recipe Summary Servings: 8

Roasted-Parsnip Bread Pudding

Roasted-Parsnip Bread Pudding

Roasted-Parsnip Bread Pudding

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 pound parsnips, peeled and cut into 1/2-inch pieces Extra-virgin olive oil, for drizzling Coarse salt and freshly ground pepper 1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups) 1/3 cup dry white wine 2 tablespoons chopped fresh thyme 2 cups heavy cream 5 large eggs 1 cup finely grated Parmesan cheese 1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes

Directions

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.

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.

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.)

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 1/4 cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.

Cook’s Notes To make this savory pudding ahead of time, assemble and refrigerate it for up to one day. Let stand at room temperature for 10 to 15 minutes, and bake as instructed.

Cook’s Notes

To make this savory pudding ahead of time, assemble and refrigerate it for up to one day. Let stand at room temperature for 10 to 15 minutes, and bake as instructed.

Reviews (4)

 Add Rating & Review     89 Ratings   5 star values:        25    4 star values:        28    3 star values:        26    2 star values:        8    1 star values:        2

Reviews (4)

Add Rating & Review     89 Ratings   5 star values:        25    4 star values:        28    3 star values:        26    2 star values:        8    1 star values:        2

Add Rating & Review

89 Ratings 5 star values: 25 4 star values: 28 3 star values: 26 2 star values: 8 1 star values: 2

89 Ratings 5 star values: 25 4 star values: 28 3 star values: 26 2 star values: 8 1 star values: 2

89 Ratings 5 star values: 25 4 star values: 28 3 star values: 26 2 star values: 8 1 star values: 2

  • 5 star values: 25 4 star values: 28 3 star values: 26 2 star values: 8 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       12/23/2018   Everyone loves this dish and I have made it several times. One of the biggest draws is that it can be assembled completely ahead of time and just put in the oven when needed. I use sourdough because I like the flavor it adds and it also holds up well overnight. I like to play around with the contents (mushrooms, kale, butternut squash, onion, etc.) but I always use this recipe as the framework. It is a definite keeper.  

Martha Stewart Member     Rating: 5 stars       12/03/2013   I made this for thanksgiving, looking for an alternative to the regular stuffing/dressing. It came out amazing! My family was a bit hesitant about the parsnips but you could barely taste them. I might add some onion next time (I enjoy the onion/leek flavor). This recipe is definitely one I will keep for next year!  

Martha Stewart Member     Rating: Unrated       12/13/2009   This was great. Don't bother removing the crust from the brioche. I also think one could make this a little bit less fattening by using half and half instead of heavy cream or just half milk, half cream.  

Martha Stewart Member     Rating: Unrated       11/23/2009   I made this and really liked it . You can see my results here http://marthaandme.wordpress.com/2009/10/21/thanksgiving-test-drive-roasted-parsnip-bread-pudding/

    Martha Stewart Member

    Rating: 5 stars 12/23/2018

Everyone loves this dish and I have made it several times. One of the biggest draws is that it can be assembled completely ahead of time and just put in the oven when needed. I use sourdough because I like the flavor it adds and it also holds up well overnight. I like to play around with the contents (mushrooms, kale, butternut squash, onion, etc.) but I always use this recipe as the framework. It is a definite keeper.

Rating: 5 stars

Rating: 5 stars 12/03/2013

I made this for thanksgiving, looking for an alternative to the regular stuffing/dressing. It came out amazing! My family was a bit hesitant about the parsnips but you could barely taste them. I might add some onion next time (I enjoy the onion/leek flavor). This recipe is definitely one I will keep for next year!

Rating: Unrated 12/13/2009

This was great. Don’t bother removing the crust from the brioche. I also think one could make this a little bit less fattening by using half and half instead of heavy cream or just half milk, half cream.

Rating: Unrated

Rating: Unrated 11/23/2009

I made this and really liked it . You can see my results here http://marthaandme.wordpress.com/2009/10/21/thanksgiving-test-drive-roasted-parsnip-bread-pudding/

All Reviews for Roasted-Parsnip Bread Pudding

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted-Parsnip Bread Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest