Best Beet Bread Pudding Recipes

SWEET BEET BREAD

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.

ROASTED BEET BREAD PUDDING RECIPE:

Steps:

• 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.
• 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.
• 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.

BEET BREAD PUDDING

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.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.