Bread puddings are often sweet desserts, but this one is a savory side dish made with nutty cheeses, parsnips, and mushrooms.
|1 pound crusty French or sourdough bread, cut into 1/2” cubes||1/2 pound crimini, portabella, or porcini brown mushrooms, cleaned and sliced|
|3 cups organic low-fat plain yogurt||1/4 cup shallots, chopped|
|3 eggs, lightly beaten||1 teaspoon salt|
|1 cup shredded Gruyere or Swiss cheese||1/2 teaspoon pepper|
|3 tablespoons olive oil||1/2 teaspoon thyme|
|1 pound parsnips, peeled and chopped||1 cup vegetable stock|
Preheat oven to 375 F. Spray a 9x11” baking dish with cooking spray and set aside. Place bread cubes in a large bowl, set aside.
In a bowl, whisk together yogurt, eggs, and cheese and set aside. In a sauté pan, heat olive oil over medium-high heat. Add parsnips and cook for 5 minutes, stirring constantly. Add mushrooms, shallots, salt, pepper, and thyme and continue to cook for 5 minutes. Cover with vegetable stock and reduce heat and simmer for 5 more minutes.
Pour vegetable mixture over bread cubes. Fold yogurt mixture in bread cube mixture. Press into baking dish and bake for 45-50 minutes. Makes 8-10 servings.