Parsnips give an earthy dimension to this bread pudding, which melds cubes of brioche, grated cheese, and thyme. The vegetarian dish is yummy enough to sub for traditional stuffing. Assemble it the night before, and bake it the day of the meal.

Martha Stewart Living, November 2009


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375.

  • Heat 2 tablespoons butter over medium heat in a medium saute pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips.

  • Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.)

  • Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining 1/4 cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.

Cook's Notes

To make this savory pudding ahead of time, assemble and refrigerate it for up to one day. Let stand at room temperature for 10 to 15 minutes, and bake as instructed.


Reviews (4)

89 Ratings
  • 5 star values: 25
  • 4 star values: 28
  • 3 star values: 26
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
Everyone loves this dish and I have made it several times. One of the biggest draws is that it can be assembled completely ahead of time and just put in the oven when needed. I use sourdough because I like the flavor it adds and it also holds up well overnight. I like to play around with the contents (mushrooms, kale, butternut squash, onion, etc.) but I always use this recipe as the framework. It is a definite keeper.
Rating: 5 stars
I made this for thanksgiving, looking for an alternative to the regular stuffing/dressing. It came out amazing! My family was a bit hesitant about the parsnips but you could barely taste them. I might add some onion next time (I enjoy the onion/leek flavor). This recipe is definitely one I will keep for next year!
Rating: Unrated
This was great. Don't bother removing the crust from the brioche. I also think one could make this a little bit less fattening by using half and half instead of heavy cream or just half milk, half cream.
Rating: Unrated