Bread puddings are often sweet desserts, but this one is a savory side dish made with nutty cheeses, parsnips and mushrooms.
| 1 | lb | of crusty French or sourdough bread (cut in 1/2" cubes) |
| 3 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 3 | eggs (lightly beaten) | |
| 1 | c | shredded Gruyere or Swiss cheese |
| 3 | tbsp | olive oil |
| 1 | lb | parsnips (peeled and chopped) |
| 1⁄2 | lb | mushrooms (crimini, portabella or porcini brown mushrooms, cleaned and sliced) |
| 1⁄4 | c | shallots (chopped) |
| 1 | tsp | salt |
| 1⁄2 | tsp | pepper |
| 1⁄2 | tsp | thyme |
| 1 | c | vegetable stock |
Preheat oven to 375°. Spray 9x11 baking dish with cooking spray and set aside. Place bread cubes in a large bowl, set aside.
In a bowl, whisk together yogurt, eggs, and cheese, set aside. In a sauté pan heat olive oil over medium-high heat. Add parsnips and cook for 5 minutes constantly stirring. Add mushrooms, shallots, salt, pepper, and thyme and continue to cook for 5 minutes. Cover with vegetable stock and reduce heat and simmer for 5 more minutes.
Pour vegetable mixture over bread cubes. Fold yogurt mixture in bread cube mixture. Press into baking dish and bake in hot oven for 45-50 minutes.