Roasted-Parsnip Bread Pudding

• 1 lb parsnip, peeled and cut into 1/2 inch pieces
• extra virgin olive oil
• salt
• pepper
• 2 tablespoons unsalted butter
• 3 tablespoons melted butter
• 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced and rinsed well
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh thyme
• 2 cups heavy cream
• 5 large eggs
• 1 cup finely grated parmesan cheese
• 1 loaf brioche bread, crust removed and bread cut into 1 inch cubes

1. Preheat oven to 425.
2. After drizzling the parsniips with oil, season them with salt and pepper. Roast them for 25 minutes.
3. Let cool and reduce the oven temperature to 375.
4. Heat 2 tablespoons of butter until melted. Add leeks and saute for 5 minutes. Remove from heat to add the wine then immediately return to the heat. Simmer for 1 minute. Add thyme and remove from heat to stir in the parsnips.
5. Whisk together melted butter, cream,e ggs and 3/4 cup of the cheese in a large bowl. Salt and pepper the micture before adding the leeks and folding in the bread.
6. Butter (or pam) a baking dish and pour in the parsnip mixture. Cover with foil and then bake 50 minutes. Remove the foil and sprinkle with the remaining 1/4 cup of cheese and bake for an additional 10 minutes.

parsnip, extra virgin olive oil, salt, pepper, unsalted butter, butter, leeks, white wine, thyme, heavy cream, eggs, parmesan cheese, bread

Taken from www.food.com/recipe/roasted-parsnip-bread-pudding-396924 (may not work)