Beet Bread Pudding
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Yields:
-
12 squares
- Serves:
- 12
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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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>