Roasted-parsnip Bread Pudding

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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, and pale-green parts only, halved lengthwise, thinly sliced and rinsed well
• 1/2 cup dry 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

Recipe

• 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.