Roasted Parsnip Bread Pudding
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|
|1||lb||parsnips (peeled and chopped)|
|1⁄2||lb||mushrooms (crimini, portabella or porcini brown mushrooms, cleaned and sliced)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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