Beet Bread Pudding

12 ingredients
8 steps

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

  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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