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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.

Source: Martha Stewart Living, November 2009



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.

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How would you rate this recipe?
  • MS12239728
    23 DEC, 2018
    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.
  • larissagallo023
    3 DEC, 2013
    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!
  • bkguy
    13 DEC, 2009
    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.
  • MarthaandMeBlogger
    23 NOV, 2009
    I made this and really liked it . You can see my results here

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