Roasted-Parsnip Bread Pudding
(Martha Stewart Living, November 2009)
Serves 6 to 8 persons
Ingredients1 pound parsnips, peeled and cut into 1/2-inch pieces
-You can substitute half and half for heavy cream to reduce the calories and fat in this dish and make it healthier.
-I also used Challah bread with the crust instead of Brioche (with the crush removed) since this is what I already had on hand.
-Make sure to generously butter your baking dish to ensure that the pudding doesn't stick to the pan.
-You can make this dish a day ahead by following the directions through the baking step. Place the dish, covered with parchment and foil in the fridge. When you are ready to bake, take out of fridge and allow to come to room temperature for at least 10-15 minutes before baking.