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I adapted this recipe idea for
Roasted Beet Bread Pudding from the
cookbook, All Around The World Cookbook, by Sheila Lukins.
This was an interesting
experiment with using roasted beets. I had an over-abundance of beets to use this
year that I had roasted in my oven. Now, what to do with all these roasted
beets? When I came upon this recipe, I just had to try it and, of course, I
couldn't just make the recipe as it was written, but had to experiment! My
husband really likes it and I hope you will also.
Roasted Beet Bread Pudding Recipe
Recipe Type:
Beets,
Dessert,
Puddings,
Bread Pudding
Yields:
10 to 12 servings
Prep time: 30 min
Cook time: 50 min
Ingredients:
1 loaf rye bread or French
bread (approximately 14 to 16 ounces), cut into 1/4-inch thick slices (I
used French Bread)
12 ounces
roasted beets, peeled
4 cups milk
1 1/2 cups raisins
4
eggs,
lightly beaten
1 1/2 cups granulated
sugar
1 teaspoon pure vanilla extract
Finely grated
zest
of 1 lemon
Salt and freshly-ground black pepper, to taste
3 tablespoons butter (for the baking pan)
Sour cream or light cream (garnish)
* Learn how easy it is to
Oven-Roasted Fresh Beets.
Preparation:
Let the rye bread or French
bread slices dry uncovered overnight or lightly toast them and let dry at
room temperature for 30 minutes.
 Coarsely
grate the roasted beets; set aside.
Tear or cut French bread
into 1-inch pieces (about 6 to 7 cups); place in a large bowl with the milk
and raisins; let bread pieces soak for 30 minutes.
In a separate bowl, whisk the
eggs, sugar, vanilla extract, lemon zest, salt, and pepper together. Pour egg mixture over
the soaking bread/milk mixture.
Crush the bread mixture with your hands until well mixed. Let the mixture sit for
1 hour, stirring occasionally.
|
Cut-Up Bread Pieces |
Hand squeezing the bread with milk/egg mixture. |
Mixture squeezed
and resting for 1 hour. |
Preheat oven to 350 degrees F. Position oven rack in center of oven.
When ready to bake,
generously butter a 13x9-inch baking pan or dish.
Coat the bottom and the sides of the pan well with the butter.
Spread 1/2 of the bread
pudding mixture into prepared pan or dish. Cover the top evenly with the
grated beets. Then spread the remaining bread pudding mixture over the
beets.
|
Beets spread on
top of 1/2 the bread mixture |
Ready To Bake |
Bake, uncovered, approximately 40
to 50 minutes, until set in the center, and the edges start getting a bit
brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack
for 10 minutes before cutting into squares..
To serve, cut into squares and
put into individual serving dishes.
Serve with dollops of sour
cream or pour some cream over the top.
NOTE:
Best fresh and eaten the day it is made.
Makes 10 to 12 servings.
|
