Monday, November 23, 2009
Roasted Parsnip Bread Pudding
Being a bread pudding fan, and in general a fan of savories over sweets, I tried this recipe from Martha Stewart. It uses parsnips and thyme for an earthy fall flavor. What makes it a pudding rather than a stuffing is probably the base ingredient list: brioche, cream, and eggs. I subbed out half the cream for milk, and even so this recipe is still best saved for when you really need a comfort food or are having trouble finding a vegetarian stuffing that hits the spot. To my surprise I think that I prefer the richness of a bread pudding in a sweet version. Save the killer parsnip-thyme combo for a more conventional stock-based stuffing.