Bread puddings are often sweet desserts, but this one is a savory side dish made with nutty cheeses, parsnips and mushrooms. Roasted Parsnip Bread Pudding Go to recipes By Stonyfield Vegetarian American Side Dishes Thanksgiving Holiday WinterBread puddings are often sweet desserts, but this one is a savory side dish made with nutty cheeses, parsnips and mushrooms. Ready In: 1 hour 5 minutes Level: Easy Prep: 5 minutes Cook: 1 hour Yields: 8 Servings Print RecipeIngredients1 lb of crusty French or sourdough bread (cut in 1/2' cubes)3 c Stonyfield Organic Low Fat Smooth & Creamy Plain3 eggs (lightly beaten)1 c shredded Gruyere or Swiss cheese3 Tbsp olive oil1 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 salt1/2 tsp pepper1/2 tsp thyme1 c vegetable stockdirectionsStep 1Preheat oven to 375°. Spray 9x11 baking dish with cooking spray and set aside. Place bread cubes in a large bowl, set aside.Step 2In 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.Step 3Pour 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.