The first parsnip recipe I made for this blog was a little unusual for what is considered a "savoury" vegetable - a sweet Chocolate and Parsnip Loaf so I suppose it's fitting that I've been tempted to make a savoury bread and butter pudding. I've been inspired by a Martha Stewart recipe for a roasted parsnip bread pudding. I've pared the recipe back to its basics, removing other savoury elements so that the parsnip flavour can come through.
500 grams parsnip, cut into bite sized pieces
150 grams stale bread, thick slices
⅔ cup milk
⅔ cup cream
ground white pepper
Prepare the parsnips:
It's best to choose parsnips that are smaller rather than larger - the flavour is better and as they get older and larger, a hard inner core develops which isn't very pleasant.
Top and tail the parsnips and then cut into bite sized pieces - I've left the skin on. Place the parsnips in a bowl, drizzle over with a little olive oil and season with sea salt and ground white pepper. Toss well and then place on a baking paper lined tray.
Bake in a pre-heated 160°C oven until golden and cooked through - this should take about 20-30 minutes.
When cooked, place the parsnips on paper towels to remove any excess oil before placing into a clean bowl. Let them cool before proceeding.
Make the pudding:
Butter both sides of each slice and then sprinkle over with grated parmesan. Cut these into bite sized cubes and add to the cooled parsnips - toss well and then place into a baking dish.
Place the 3 eggs, milk, cream, grated cheddar into a bowl - whisk until amalgamated. Carefully pour this over the bread and parsnip mixture - pausing to allow the liquid to be absorbed. When all the liquid is in, nudge any pieces of bread down into the liquid to make sure it is well soaked. Finish off with a sprinkle of grated parmesan and then bake in pre-heated 160°C oven until golden and cooked through - this should take around 45-60 minutes.
Let it rest for a few minutes before serving.