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Roasted-Parsnip Bread Pudding

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Roasted-Parsnip Bread Pudding

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
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Published 2014-09-09 12:39:15 (2 years ago).

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