Beet Bread Pudding

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READY IN: 1hr 50mins
SERVES: 12
YIELD: 12 squares
UNITS: US

INGREDIENTS

Nutrition
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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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