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.

Ingredients

1 pound crusty French or sourdough bread, cut into 1/2” cubes	1/2 pound crimini, portabella, or porcini brown mushrooms, cleaned and sliced
3 cups organic low-fat plain yogurt	1/4 cup shallots, chopped
3 eggs, lightly beaten	1 teaspoon salt
1 cup shredded Gruyere or Swiss cheese	1/2 teaspoon pepper
3 tablespoons olive oil	1/2 teaspoon thyme
1 pound parsnips, peeled and chopped	1 cup vegetable stock

Directions

Preheat oven to 375 F. Spray a 9×11” 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 and set aside. In a sauté pan, heat olive oil over medium-high heat. Add parsnips and cook for 5 minutes, stirring constantly. 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 for 45-50 minutes. Makes 8-10 servings.