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    You are in: Home / Recipes / Roasted-Parsnip Bread Pudding Recipe
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    Roasted-Parsnip Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    Abiner Smoothie's Note:

    A savory bread pudding from Martha Stewart.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425.
    2. 2
      After drizzling the parsniips with oil, season them with salt and pepper. Roast them for 25 minutes.
    3. 3
      Let cool and reduce the oven temperature to 375.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

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    Nutritional Facts for Roasted-Parsnip Bread Pudding

    Serving Size: 1 (446 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 583.6
     
    Calories from Fat 433
    74%
    Total Fat 48.1 g
    74%
    Saturated Fat 28.5 g
    142%
    Cholesterol 325.0 mg
    108%
    Sodium 399.3 mg
    16%
    Total Carbohydrate 21.7 g
    7%
    Dietary Fiber 4.3 g
    17%
    Sugars 5.5 g
    22%
    Protein 14.7 g
    29%

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