I first made this savory bread pudding recipe for Thanksgiving a few years back. Everyone was familiar with a sweet, dessert bread pudding of course, but I remember the idea of a savory version to be new to most. This simple version uses leftover bread, a custard base, fresh herbs, caramelized roasted parsnips and Parmesan cheese. I like the combination of the creamy roasted root vegetables, the sweet leeks and the salty Parmesan cheese here. A wonderfully unique dish to add to your Holiday menus this year, or just a special weeknight menu.
(To view this recipe, click on the following link: http://www.marthastewart.com/335713/roasted-parsnip-bread-pudding)
‘Roasted Parsnip Bread Pudding’