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    You are in: Home / Recipes / Beet Bread Pudding Recipe
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    Beet Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    1 hrs 10 mins

    40 mins

    alvinakatz's Note:

    You want to use stale rye bread for this. If you haven't any, just toast or bake and let cool. Roasted beets make everything sweeter and nuttier. Unusual, yet tasty. It's both sweet and savory; good for those times when you want dessert for dinner. Prep time does not include roasting the beets or making the bread stale. Do both of those yesterday. Prep time does include the part where you let the bread soak. Whisk the eggs, grate the beets and have a drink while that's happening. Adapted from Sheila Lukins' Around the World Cookbook. She translated the recipe from a Cyrillic recipe card.

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    Serves: 12



    Units: US | Metric


    1. 1
      Making sure rye bread is dry, tear into pieces, and put in a bowl with raisins and broth. Mix and let sit for 1 hour.
    2. 2
      Grate beets coarse.
    3. 3
      Whisk the eggs with sugar, dill, orange zest, salt and pepper to taste.
    4. 4
      Fold 3/4 of the egg mix into the bread mix.
    5. 5
      Layer a greased 13x9 inch pan with 1/2 the bread mix, then the beet mix, then the remaining bread mix. Finally pour the remaining egg mix evenly over the top.
    6. 6
      Bake at 375 for about 40 minutes, until light golden and set.
    7. 7
      Let rest for 10 minutes and cut into squares.
    8. 8
      Serve with sour cream.

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    Nutritional Facts for Beet Bread Pudding

    Serving Size: 1 (125 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 208.1
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 1.9 g
    Cholesterol 67.0 mg
    Sodium 284.1 mg
    Total Carbohydrate 37.0 g
    Dietary Fiber 2.9 g
    Sugars 19.0 g
    Protein 5.8 g

    The following items or measurements are not included:

    oranges, zest of

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