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

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By Stonyfield

• Vegetarian
• American
• Side Dishes
• Thanksgiving
• Holiday
• Winter

Bread 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

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Prep: 5 minutes

Cook: 1 hour

Yields: 8 Servings

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Ingredients

• 1 lb of crusty French or sourdough bread (cut in 1/2' cubes)
• 3 c Stonyfield Organic Low Fat Smooth & Creamy Plain
• 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

directions

Step 1

Preheat oven to 375°. Spray 9x11 baking dish with cooking spray and set aside. Place bread cubes in a large bowl, set aside.

Step 2

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.

Step 3

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.