truff kitchen
Parsnip & Brioche Bread Pudding
Cook Time
1 hour
Prep Time
30 minutes
Servings
8
Ingredients
1 lb. parsnips, peeled and diced
2 tablespoons butter
1/2 teaspoon black pepper, divided
12 oz. or 1 loaf brioche bread, torn into chunks and toasted
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
2 cups heavy cream
5 eggs
1 cup gruyere cheese, grated
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
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Parsnip & Brioche Bread Pudding
Use up that leftover loaf of bread you have lying around for our savory parsnip and brioche bread pudding recipe!
This side dish is a great alternative to a traditional mashed potato or stuffing that will elevate your entire dining experience. Our bread pudding combines sweet and savory thanks to its custard base, hearty parsnips, and a sprinkle of TRUFF Black Truffle Salt.
Instructions
Preheat oven to 375°F,
Spritz a casserole dish with cooking spray and set aside.
Place diced parsnips and pads of butter on a large baking sheet.
Season with 1/2 teaspoon TRUFF Black Truffle Salt and 1/4 teaspoon pepper.
Place in the oven and roast for 15 minutes or until fork tender.
Place toasted brioche chunks in the prepared casserole dish and top with the roasted parsnips.
Place shallots, garlic, cream, eggs, cheese, thyme, rosemary, and the remaining TRUFF Black Truffle Salt and pepper in a bowl, whisk to combine.
Pour the custard mixture over the ingredients in the casserole dish, ensuring that the pieces of bread are fully covered.
Cover the casserole dish with plastic and place in the refrigerator to set overnight.
Remove the casserole dish from the refrigerator, setting aside to rest at room temperature.
Unwrap the casserole and cover with foil.
Place in the oven and bake for 45 minutes at 375°F.
Remove the foil and return to the oven.
Bake for 15-20 minutes or until fluffy and golden.
Set aside to rest for 10 minutes before slicing and serving.
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