Turnip Bread Pudding
Feb 01, 2025
This recipe is a great way to use up leftover stale bread in a comforting late fall/winter side dish. My personal favorite is using stale cornbread cubes for this. The corn adds a sweet earthiness that compliments the flavors of the root vegetables, but feel free to use whatever you have on hand. If you don't have any stale bread around when the urge to make this hits, feel free to substitute unflavored croutons. Just be aware of how salty they are- you may need to reduce the salt in the recipe.
Ingredients:
4 cups (400 grams) stale bread cubes (from a stale loaf, cornbread, or store-bought croutons)
3¼ cups (800 ml) milk
1 cup (250 ml) heavy cream
1 tablespoon fresh rosemary, chopped
1ā…“ cups (160 grams) onion, finely diced
Pinch of freshly grated nutmeg
8 large eggs
9 ounces (260 grams) turnips, peeled and diced in 1/4" dice
1 cup (200 grams) ricotta cheese
¾ cup (90 grams) Parmesan cheese, grated
3 tablespoons (20 grams) chives, chopped
¼ teaspoon white pepper
1½ teaspoons salt, or to taste
Instructions:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Spread the stale bread cubes evenly in the prepared dish.
- In a saucepan over medium heat, warm the milk and heavy cream until just simmering. Remove from heat and stir in the chopped rosemary, allowing it to steep while you prepare the other ingredients.
- In a skillet over medium heat, sauté the onions with a pinch of salt until soft and translucent. Stir in the grated nutmeg and set aside.
- In a large mixing bowl, whisk together the eggs, white pepper, and salt. Slowly stream in the warm milk and cream mixture while whisking to combine.
- Stir in the sautéed onions, turnips, ricotta, Parmesan, and chives.
- Pour the custard mixture evenly over the bread cubes, pressing down slightly to ensure the bread absorbs the liquid. Let sit for at least 30 minutes to allow the flavors to meld.
- Bake for 40–50 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean. If the top is getting too brown before the custard is cooked, feel free to cover it with foil to keep the top from burning.
- Let cool slightly before serving.
Tip: This savory bread pudding makes an excellent side dish or vegetarian main. Serve warm with a simple green salad for a balanced meal!
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