Bread pudding with parsnip
Description
The recipe won't take much time. Preheat the oven to 215 degrees. Drizzle parsnips with olive oil and season with salt and pepper. Place them on a baking sheet. Roast, shaking occasionally, until parsnips turn caramel-colored and tender, 23–25 minutes. Let cool. Reduce oven temperature to 190 degrees. Heat 2 tablespoons of butter over medium heat in a skillet. Add leeks and cook, stirring, until soft, about 5 minutes. Remove from heat, add wine, and return to the stove. Simmer over low heat until liquid is reduced, about 1 minute. Add thyme and remove from heat. Stir into roasted parsnips. In a large bowl, whisk together melted butter, cream, eggs, and 3/4 cup Parmesan cheese. Season with salt and pepper. Add the parsnip-leek mixture, then bread. The mixture can be stored in the refrigerator overnight. Grease a baking dish. Pour mixture into the dish. Cover with foil and bake until golden, 50 minutes. Remove foil, sprinkle with the remaining cup of cheese, and bake for another 10 minutes. Let stand for 5 minutes before serving. Serve cooled.