Recipes

Savory Parsnip & Thyme Bread Pudding

A comforting savory bread pudding layered with caramelized parsnips, thyme, and melted cheese in a rich custard.

Ingredients

1 lb parsnips, peeled and cut into 1/2 inch cubes

olive oil

1 small yellow onion, thinly sliced

2 cloves garlic, minced

1 tbsp fresh thyme leaves (or 1 tsp dried)

6 cups of day old bread, cut into 1 inch cubs

4 eggs

1 1/2 cups whole milk

1 cup heavy cream

1 cup grated sharp white cheddar

1/4 cup grated parmesan

1 tbsp dijon mustard

Preheat oven to 400 F. Toss parsnips with a glug of olive oil, salt and pepper. Spread on baking sheet and roast until tender and lightly caramelized. Set aside.
In a skillet over medium heat, warm 1 tbsp olive oil. Add onion with a pinch of salt and cook until soft and lightly golden. Stir in garlic and thyme. Remove from heat.
In a bowl, whisk together eggs, milk, cream, dijon, salt and pepper.
In a separate bowl, combine bread cubes, roasted parsnips, onion mixture, and the sharp white cheddar. Pour custard over the mixture and gently fold to coat. Let sit for 15 minutes so the bread absorbs the custard.
Transfer to a buttered 9x13 inch baking dish. Sprinkle with parmesan and bake at 375 F until set in the center and golden on top. Let rest for 10 minutes before serving.

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