Roasted Parsnip Bread Pudding Food

ROASTED PARSNIP BREAD PUDDING

Steps:

• directionsStep 1Preheat oven to 375°. Spray 9x11 baking dish with cooking spray and set aside. Place bread cubes in a large bowl, set aside.Step 2In 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.Step 3Pour 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.

ROASTED-PARSNIP BREAD PUDDING

Steps:

• Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375.
• Heat 2 tablespoons butter over medium heat in a medium saute pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips.
• Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.)
• Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining 1/4 cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.

SPICED PARSNIP BREAD

Steps:

• Preheat oven to 350 degrees.
• Lightly butter a 9x5-inch or 8x4-inch loaf pan.
• In a large mixing bowl, combine flour, baking powder, cinnamon, allspice, cloves and salt.
• In a separate bowl, mix together both sugars, parsnips, oil, egg and vanilla. Slowly stir the parsnip mixture into the flour mixture.
• Stir in walnuts and spoon batter into the prepared loaf pan.
• Bake 55-65 minutes, or until a knife inserted in the center of the loaf comes out clean.
• Remove loaf from oven; cool in pan on wire rack.

PARSNIP PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Clean the parsnips, cook, steam or microwave until they are soft.
• Mash them with the milk and butter, then add a good grating of nutmeg and the flour, then the chopped onion and the egg, and then add the salt and pepper and check the seasoning.
• Transfer this to a greased ovenproof dish and sprinkle the cheese on top.
• Bake for 30 to 40 minutes, the cheese might not brown or melt being Parmesan, it will make more of a thin crust, if you like melted cheese on the top, add little flecks of butter to the Parmesan, or choose a different cheese.

TRADITIONAL BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Break bread into small pieces into an 8 inch square baking pan.
• Drizzle melted butter or margarine over bread.
• If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.
• Beat until well mixed.
• Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

ROASTED-PARSNIP BREAD PUDDING

Steps:

• Preheat oven to 425.
• After drizzling the parsniips with oil, season them with salt and pepper. Roast them for 25 minutes.
• Let cool and reduce the oven temperature to 375.
• Heat 2 tablespoons of butter until melted. Add leeks and saute for 5 minutes. Remove from heat to add the wine then immediately return to the heat. Simmer for 1 minute. Add thyme and remove from heat to stir in the parsnips.
• Whisk together melted butter, cream,e ggs and 3/4 cup of the cheese in a large bowl. Salt and pepper the micture before adding the leeks and folding in the bread.
• Butter (or pam) a baking dish and pour in the parsnip mixture. Cover with foil and then bake 50 minutes. Remove the foil and sprinkle with the remaining 1/4 cup of cheese and bake for an additional 10 minutes.