Ingredients:

  • 1 large sweet potato (about 400g / 14 oz), peeled and diced
  • 2 medium carrots (about 200g / 7 oz), peeled and diced
  • 2 medium parsnips (about 200g / 7 oz), peeled and diced
  • 1 red onion (about 150g / 5 oz), chopped
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 8 slices day-old bread (e.g., sourdough, baguette – about 300g / 10 oz), cubed
  • 6 large eggs
  • 1 ½ cups milk (360 ml)
  • ½ cup heavy cream (120 ml)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup grated Parmesan cheese (50g / 2 oz), plus extra for topping
  • 1 cup shredded Gruyere or cheddar cheese (100g / 4 oz)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, herbs, salt, and pepper. Spread in a single layer on a baking sheet and roast until tender and slightly caramelized, about 30-40 minutes.
  2. Grease the baking dish. Spread the cubed bread evenly in the dish.
  3. In a large bowl, whisk together eggs, milk, cream, Dijon mustard, garlic powder, and onion powder. Season with salt and pepper.
  4. Sprinkle the Parmesan and Gruyere/cheddar cheese over the bread. Arrange the roasted vegetables evenly over the cheese.
  5. Gently pour the custard mixture over the bread and vegetables, ensuring everything is moistened.
  6. Sprinkle with extra Parmesan cheese. Bake for 40-50 minutes, or until the casserole is golden brown and set, and a knife inserted into the center comes out clean.
  7. Let cool slightly before slicing and serving. Garnish with fresh parsley, if desired.