Beet Bread Pudding
Ready In: 1 hr 50 mins
Serves: 12
Yields: 12 squares
Ingredients
- 14 ounces seeded sliced rye bread
- 12 ounces roasted beets
- 4 ounces vegetable broth
- 1 cup golden raisin
- 2 tablespoons butter (for greasing the pan)
- 4 large eggs
- 1⁄2 cup sugar
- 2 tablespoons chopped fresh dill
- 1 orange, zest of
- salt
- fresh coarse ground black pepper
- 3⁄4 cup sour cream (optional)
Directions
- 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.
- Grate beets coarse.
- Whisk the eggs with sugar, dill, orange zest, salt and pepper to taste.
- Fold 3/4 of the egg mix into the bread mix.
- 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.
- Bake at 375 for about 40 minutes, until light golden and set.
- Let rest for 10 minutes and cut into squares.
- Serve with sour cream.
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