loaf brioche bread, crust removed and bread cut into 1 inch cubes
Serving Size: 1 (446) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 433 g74 %
Total Fat 48.2 g74 %
Saturated Fat 28.6 g142 %
Cholesterol 325.1 mg
Sodium 399.3 mg
Dietary Fiber 4.4 g17 %
Sugars 5.5 g22 %
Protein 14.8 g
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.