Roasted Beet Bread Pudding Recipes

BEET BREAD PUDDING

Beet Bread Pudding image

You want to use stale rye bread for this. If you haven't any, just toast or bake and let cool. Roasted beets make everything sweeter and nuttier. Unusual, yet tasty. It's both sweet and savory; good for those times when you want dessert for dinner. Prep time does not include roasting the beets or making the bread stale. Do both of those yesterday. Prep time does include the part where you let the bread soak. Whisk the eggs, grate the beets and have a drink while that's happening. Adapted from Sheila Lukins' Around the World Cookbook. She translated the recipe from a Cyrillic recipe card.

Provided by alvinakatz

Categories Russian

Time 1h50m

Yield 12 squares, 12 serving(s)

Number Of Ingredients 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)

Steps:

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.

SWEET BEET BREAD

Sweet Beet Bread image

I came up with this recipe as a way to use the fresh beets I get in my CSA box. It tastes just like zucchini bread to me, but it's a pretty pink color because of the beets.

Provided by CongoGirl

Categories Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1 1/2 cups flour (I use half whole wheat)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 egg
1 cup raw beet, finely shredded
1/4 cup oil
1/4 cup orange juice or 1/4 cup other fruit juice
1/4 cup applesauce
3/4 cup pecans or 3/4 cup walnuts, chopped

Steps:

Grease a loaf pan (9 x 5 x 3 or 8 x 4 x 2) and set it aside.
Combine the dry ingredients in a bowl (except the nuts).
In a separate bowl, beat the egg and add the beet, oil, orange juice, and applesauce.
Add the wet ingredients to the dry all at once and mix until they are just combined.
Fold in the chopped nuts.
Pour the mixture into a prepared loaf pan.
Bake in a preheated oven at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 2531.6, Fat 120.7, SaturatedFat 14.2, Cholesterol 186, Sodium 2090.4, Carbohydrate 341.9, Fiber 19.2, Sugar 168.3, Protein 36.1

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