Texas Living

Savory Parsnip Brioche Bread Pudding

By Amanda Jane 12.23.14

Parsnips give an earthy dimension to this bread pudding recipe, which mixes decadent brioche cubes, grated cheese, and warming spices. This is a perfect breakfast choice during the holidays.


1 pound parsnips, peeled and cut into ½ pieces
Extra-virgin olive oil, for drizzling
1 tablespoon, plus 1 teaspoon cinnamon
1 tablespoon, plus 1 teaspoon nutmeg
1 tablespoon, plus 1 teaspoon thyme
Salt and freshly ground pepper
2 tablespoons unsalted butter, melted
2 cups heavy cream
5 eggs
1 cup Parmesan cheese, grated
1 loaf brioche, cut into 1½-inch cubes


Preheat oven to 425 degrees Fahrenheit. Grease baking sheet and set aside.

Place parsnips into a small mixing bowl and drizzle with olive oil. Add 1 tablespoon of cinnamon, 1 tablespoon of nutmeg, 1 tablespoon of thyme, and season with salt and pepper. Toss until parsnips are fully coated. Arrange on prepared baking sheet. Roast until caramelized and tender, about 20 minutes. Let cool. Reduce oven heat to 375 degrees.

In a large mixing bowl, whisk together melted butter, heavy cream, eggs, and ¾ cup Parmesan cheese in a bowl. Then, add in 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and 1 teaspoon of thyme. Season with salt and pepper. Add in parsnip mixture, and then fold in bread to fully coat.

Transfer bread mixture to a baking dish. Cover with tin foil and bake until golden brown and puffed, 50 minutes. Remove foil. Sprinkle with remaining Parmesan, and return to oven. Bake for 10 minutes more. Remove from oven and serve warm.