Roasted Parsnip Bread Pudding

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One pound of crusty French or sourdough bread, cut in 1/2” cubes

3 cups Stonyfield Organic Low Fat Plain Yogurt

3 eggs, lightly beaten

1 cup shredded Gruyere or Swiss cheese

3 tablespoons olive oil

1 pound parsnips, peeled and chopped

1/2 pound crimini, portabella or porcini brown mushrooms, cleaned and sliced

1/4 cup shallots, chopped

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon thyme

1 cup vegetable stock

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