Thanksgiving Test Drive: Roasted Parsnip Bread Pudding

parsnip bread puddI tried out another Thanksgiving side dish recipe from November Living – this time it was Roasted-Parsnip Bread Pudding. To be honest, I did not expect to like this, but I went ahead because part of my Martha project is being open to new things. Bread pudding has never been a favorite of mine.

My first stumbling block was that the recipe called for brioche. I have no idea where you buy that, since I’ve never seen it in a store (grocery or bakery) in my area. Instead, I bought some challah, which I think is close enough.

You start by roasting your parsnips. Usually my store carries those honking big parsnips, but this time they only had small ones, like carrots. It required more peeling, but I think they may have been more tender. Then you roast the parsnips in the oven. Mine got a little brown, but didn’t burn. You slice up some leeks and cook those, adding wine and thyme. You mix the leeks, parsnips, bread, cream, eggs and Parmesan cheese together. It looked pretty goopy. I added more salt and pepper to it since I was worried about blandness.

I got it in the oven and baked it for about 40 minutes (I made half the recipe) then took the lid off and left it in the oven, with the oven off until Mr. MarthaAndMe made it home from work. It worked out perfectly.  It was golden brown and kind of puffy.

And I really liked this! Surprise! I still can’t believe it. It’s really quite rich with all the cream and eggs. Mr. MarthaAndMe liked it too. I ate it for lunch the next day and it was good heated up in the microwave too. Thumbs up on this one!

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13 Responses to Thanksgiving Test Drive: Roasted Parsnip Bread Pudding

  1. I would never read the title and think yum, but, after your description, I really want to try it! I love parsnips – perhaps my favorite root vegetable.

  2. I don’t think I’ve ever eaten a parsnip. Such a sheltered life I have. It sounds good, though.

  3. Oh, my , that looks wonderful! I love bread pudding. Your Thanksgiving tryouts both look very nice and again has me wishing I lived closer so I could come to your house to eat!

  4. marthaandme says:

    I usually roast parsnips with carrots and sometimes with rutabagas. I’ve never made them solo before this.

  5. Meg says:

    I love that you’re test driving the Nov issue… I’m just going to be checking in here to plan my menu!

  6. marthaandme says:

    Thanks! It’s nice to know it’s useful to others and I appreciate your commenting! I’ve got to try that pie crust recipe from issue where you don’t have to roll it. That’s on my list for sure!

  7. Kerry Dexter says:

    not a combination I’d have thought would be that great either, glad to know you liked it.

    speaking of parsnips: I still remember being a bit started while in Scotland the first time I saw parsnip flavored candy at the grocer’s. Dunno that it’s all that big a favorite there but I still see it and I’ve still not tried it, either.

  8. marthaandme says:

    That is really weird!

  9. jackie williams says:

    please send me the recipe for the parsnip bread pudding. thanks

  10. Vanessa says:

    Please send me the recipe for the roasted-parsnip bread pudding. Bread pudding is my sister’s favorite and I would like to surprise her that I can bake.
    Thank you.
    Vanessa

  11. Brenda says:

    Hi MarthaAndMe,
    I found this recipe in Martha Stewart Living and tried it for Thanksgiving. I substituted whipped ricotta cheese for 1 of the 2 cups of cream and it still came out tasty (My mom said today how yummy the leftovers are). I only wish I had added a spot of milk because reheating the dish in the oven made it a bit drier than I would have liked, but the parsnips and leeks ended up being a great combination! btw: Love your blog 🙂

  12. marthaandme says:

    Hi Brenda. That sounds like a great substitution. You could try just pouring a little milk over the top when you reheat to get it moist again. Thanks for letting me know how yours turned out!

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