Roasted Beet Bread Pudding was an interesting experiment 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, and I just could not just make the recipe as it was written, but had to experiment!
Many beets are sold in bunches with the tops still attached, while others are sold with the tops removed. Look for beets that are firm, round, with a slender tap root (the large main root), a rich, color, and smooth over most of the surface. If beets are bunched, you can judge their freshness fairly accurately by the condition of the tops. Badly wilted or decayed tops indicate a lack of freshness, but the roots may be satisfactory if they are firm. Avoid elongated beets with round, scaly areas around the top surface – these will be tough, fibrous, and strong-flavored. Also avoid wilted, flabby beets — they have been exposed to the air too long.
My husband really likes this Bread Pudding and I hope you will also.
Roasted Beet Bread Pudding Recipe:
Source: I adapted this recipe idea for Roasted Beet Bread Pudding from the cookbook, All Around The World Cookbook, by Sheila Lukins.