Beet Bread Pudding

⏱ 110 mins 🍽 12 squares, 12 serving(s) 🏷 Russian

This distinctive Russian dish combines stale rye bread with sweet roasted beets and golden raisins for a pudding that is both sweet and savoury. The bread is soaked in broth, then layered with grated beets and an egg mixture flavoured with dill and orange zest. After baking, it is cut into squares. It's an unusual yet tasty option, perfect for when you fancy something dessert-like for dinner. Preparation time assumes your beets are already roasted and your bread is stale.

Beet Bread Pudding

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)

Method

  1. Ensure the rye bread is dry, then tear it into pieces and place in a bowl with the raisins and vegetable broth. Combine and leave to soak for 1 hour.
  2. Coarsely grate the roasted beets.
  3. In a separate bowl, whisk together the eggs, sugar, chopped dill, orange zest, salt, and black pepper.
  4. Gently fold about three-quarters of this egg mixture into the soaked bread and raisin combination.
  5. Take a greased 13x9 inch pan and layer half of the bread mixture on the bottom. Spread all of the grated beets over this, then top with the remaining bread mixture. Evenly pour the reserved egg mixture over the top layer.
  6. Place in an oven preheated to 375 and bake for approximately 40 minutes, until the top is a light golden colour and the pudding is set.
  7. Allow the baked pudding to rest for 10 minutes before slicing it into squares.
  8. The squares can be served with a dollop of sour cream, if desired.

Nutrition (per serving)

Sodium284100 mg

Recipe details

CategoryRussian
Authoralvinakatz