Roasted- Parsnip Bread Pudding

This recipe is from www.marthastewart.com

I have followed it word for word and it was very successful...the only alterations I made was to add more salt & pepper than the original recipe asked for.

This is the link to the webpage for the recipe I used. http://www.marthastewart.com/335713/roasted-parsnip-bread-pudding

I have a motto “ When in doubt Martha Knows best.”

Ingredients:

450 grams of parsnips (peeled and cut into 1.2 centimeter pieces)
Extra virgin olive oil (for drizzling
Coarse salt
Freshly ground pepper
1 ounce (2 tablespoons) of unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted butter (plus more
for the dish)
2 large leeks, white and pale-green parts only (halved lengthwise, thinly sliced, and rinsed well...about 3
cups)
1/3 of a cup of dry white wine
2 tablespoons of chopped fresh thyme
2 cups of heavy cream
5 large eggs
1 cup of finely grated Parmesan cheese
1 loaf (340 grams) of brioche (crust removed and bread cut into 2.5 centimeter cubes)

Preheat oven to 220 degrees Celsius (425 degrees Fahrenheit.) Drizzle parsnips with oil, and season with
salt & pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and
tender, 23 to 25 minutes. Let cool. Reduce heat to 190 degrees Celsius (375 degrees Fahrenheit.)

Heat 2 tablespoons of 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 of Parmesan in a large bowl. Season with
salt & 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 cup of Parmesan, and return to oven. (I sprinkled more salt & pepper.)

Bake for 10 more minutes. Let stand for 5 minutes before serving.

Martha’s Note:

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.

This is my Roasted- Parsnip Bread Pudding so if yours looks like mine and not the one that is carefully edited for a photo shoot in Martha Stewart's website, you still have done a great job and it will taste perfect!!! ( I should have taken it out of the over a couple minutes before but I had to many things happening in then kitchen at once..so remember to keep an eye on it while its cooking;)