Roasted Parsnip Bread Pudding
Ingredients
  • One pound of crusty French or sourdough bread, cut in 1/2" cubes
  • 3 cups Oikos Plain Greek Yogurt
  • 3 eggs, lightly beaten
  • 1 cup shredded Gruyere or Swiss cheese
  • 3 tablespoons olive oil
  • 1 pound parsnips, peeled and chopped
  • 1/2 pound crimini, portabella or porcini brown mushrooms, cleaned and sliced
  • 1/4 cup shallots, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1 cup vegetable stock
Directions
  1. Preheat oven to 375 degrees F.
  2. Spray 9x11 baking dish with cooking spray and set aside.
  3. Place bread cubes in a large bowl, set aside.
  4. In a bowl, whisk together yogurt, eggs, and cheese, set aside.
  5. In a sauté pan heat olive oil over medium /high heat.
  6. Add parsnips and cook for 5 minutes constantly stirring.
  7. Add mushrooms, shallots, salt, pepper, and thyme and continue to cook for 5 minutes.
  8. Cover with vegetable stock and reduce heat and simmer for 5 more minutes.
  9. Pour vegetable mixture over bread cubes.
  10. Fold yogurt mixture in bread cube mixture.
  11. Press into baking dish and bake in hot oven for 45-50 minutes.
Yields8-10 servings