Roasted Parsnip Bread Pudding

A savory bread pudding to warm your heart! Earthy parsnips, mushrooms, and thyme combine for a cool weather wonder.

  • PREPARATION TIME: 25 Minutes
  • COOKING TIME: 60 Minutes
  • YIELDS 8-10 servings


  • 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
Roasted Parsnip Bread Pudding


  • Preheat oven to 375 degrees F.
  • 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.