Parsnip & Brioche Bread Pudding

Cook Time

1 hour

Prep Time

30 minutes

Servings

8

Ingredients

• 1 lb. parsnips, peeled and diced
• 2 tablespoons butter
• 1/2 teaspoon black pepper, divided
• 12 oz. or 1 loaf brioche bread, torn into chunks and toasted
• 2 shallots, peeled and diced
• 2 garlic cloves, peeled and minced
• 2 cups heavy cream
• 5 eggs
• 1 cup gruyere cheese, grated
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped

Instructions

1. Preheat oven to 375°F.
2. Spritz a casserole dish with cooking spray and set aside.
3. Place diced parsnips and pads of butter on a large baking sheet.
4. Season with 1/2 teaspoon TRUFF Black Truffle Salt and 1/4 teaspoon pepper.
5. Place in the oven and roast for 15 minutes or until fork tender.
6. Place toasted brioche chunks in the prepared casserole dish and top with the roasted parsnips.
7. Place shallots, garlic, cream, eggs, cheese, thyme, rosemary, and the remaining TRUFF Black Truffle Salt and pepper in a bowl, whisk to combine.
8. Pour the custard mixture over the ingredients in the casserole dish, ensuring that the pieces of bread are fully covered.
9. Cover the casserole dish with plastic and place in the refrigerator to set overnight.
10. Remove the casserole dish from the refrigerator, setting aside to rest at room temperature.
11. Unwrap the casserole and cover with foil.
12. Place in the oven and bake for 45 minutes at 375°F.
13. Remove the foil and return to the oven.
14. Bake for 15-20 minutes or until fluffy and golden.
15. Set aside to rest for 10 minutes before slicing and serving.