Beet Bread Pudding Food

BEET BREAD

Steps:

• In a small bowl, combine yeast, sugar and water. Let rest 5 minutes.
• In the bowl of a stand mixer fixed with the paddle attachment, combine flour and salt. Add in yeast mixture, beet puree and olive oil. Mix until just combined.
• Knead, by hand or in a stand mixer fixed with the dough hook, about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.
• Remove risen dough from bowl and shape into a round ball. Place dough on a baking stone or parchment paper-lined baking sheet and cover loosely with a lightly greased piece of plastic wrap. Let rise until doubled, about 45 minutes to 1 hour.
• Preheat oven to 375°F with an empty broiler pan placed on the rack beneath where you'll put the baking stone or sheet. Before baking the bread, sprinkle the top with a little flour and make an X shape on the top with a serrated knife.
• Place the bread in the oven and pour 1 cup hot water into the broiler pan, closing the oven door immediately. Bake 30 to 35 minutes, or until a thermometer inserted in the bottom center of the loaf reads 190°F.
• Allow bread to cool completely on a cooling rack before slicing or serving.

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.

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.

BREAD PUDDING (BEST EVER)

Steps:

• Heat oven to 350.
• Cube rolls into 1 inch pieces.
• In a saucepan, heat milk, butter, but don't allow to boil.
• When cooled, add vanilla, beaten eggs, sugar and baking powder.
• Blend until smooth.
• Spray 9X13 baking dish with Pam, layer the bread cubes and pour the liquid all over, making sure the bread is well saturated.
• Sprinkle brown sugar topping all over the bread and cover with pecans.
• If you prefer, sprinkle top with cinnamon and raisins.
• Bake for about 30 to 35 minutes, until top is brown and looks crusty.
• Serve warm with cream.

THE BEST BREAD PUDDING

Steps:

• Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.
• Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.
• In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.
• Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
• For the sauce:
• Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

BREAD MADE WITH BEET JUICE

Steps:

• 1. In a small saucepan add the 1 cup beet juice and heat to scalding. Remove from heat and add the shortening, salt,and sugar.Set aside. Cool to lukewarm.
• 2. Put the 1/4 cup of beet juice in a measuring cup and heat to lukewarm in the microwave. Then be sure it is only lukewarm and sprinkle the yeast over top of the 1/4 cup juice. After it has bloomed(softened); add to the cooled mixture in the saucepan.
• 3. Pour the mixture into a large bowl and add 1/2 the flour , beat until smooth, add remaining flour and mix well. Knead on a lightly floured surface about 5 minutes.Let rise in a warm place until doubled in bulk, about 2 hours.
• 4. Shape into a loaf or rolls and place in well greased pan and brush the top with melted shortening. Let rise until doubled in bulk and bake in hot oven 375^ for 15 minutes then reduce heat to 350^ and bake for about 45 minutes longer.
• 5. Remove from pan and brush butter on all sides of bread. Let cool.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
• In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
• Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
• Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

THE BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon 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 bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
• Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.

THE BEST BREAD PUDDING

Steps:

• Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl.
• Slice the baguettes lengthwise then cut into 1" pieces.
• Soak the bread in the cream mixture in the refrigerator overnight, covered.
• Spray a 9x13 casserole dish with pan spray or coat with butter.
• Layer in the soaked bread but not all the cream mixture. Discard the remaining cream mixture.
• Leave the bread about 1/2" from the top so it has room to rise when baking.
• Cover the top with brown sugar and bake at 325 for 45 minutes, then start checking and remove when center is set.

SOURDOUGH BREAD PUDDING WITH MANGO AND PUMPKIN SEEDS

Steps:

• Grease an 8x8 inch baking pan.
• Take two slices of bread and cut them in quarters. Make a bottom layer from these pieces, in your pan. Cube the rest of the bread into 1/2 inch to 1 inch pieces and fill the pan evenly.
• Whisk eggs in a large bowl. Set aside.
• Add milk, cream, sugar, cinnamon, cardamom, and salt to a medium saucepan. Stir over medium heat, until mixture is steaming. When you see tiny bubbles around the very edges of pan, pull it off the heat. You don't want to get it too hot. Add vanilla once off heat.
• Whisk this mixture into eggs, in a slow stream, whisking the entire time, until all is added.
• Pour over bread and lightly smoosh down to submerge all pieces, getting a nice even consistency. Let sit for 30 minutes. Add mango and pumpkin seeds to top of pudding, nestling mango in slightly.
• Bake at 350 degrees F for 40-45 minutes, until top is golden brown and there is no runny egg mixture left. It can still be a bit wiggly in the middle, but shouldn't see runny custard. Remove from oven and let cool for 30 minutes.
• Cut into squares. Then melt vanilla ice cream and use it as sauce while serving.

UKRAINIAN BEET LEAF ROLLS STUFFED WITH BREAD

Steps:

• Gather the ingredients.
• In a glass measuring cup or small bowl, use a fork to combine yeast with 1/4 cup of the warm water and 1/2 teaspoon of the sugar. Let stand for 10 minutes.
• In a medium bowl, mix together milk, the remaining 2 cups warm water, 1 ounce melted butter, and yeast mixture.
• Add 4 cups of the flour and mix just until well combined.
• Cover with greased plastic wrap and let rise in a warm place until doubled (about 1 hour).
• Punch dough down and transfer to a stand mixer fitted with a dough hook, if desired.
• Add beaten eggs, 1 tablespoon salt, the remaining 1 tablespoon sugar, and remaining 3 1/4 cups flour.
• Knead until dough is smooth.
• Smear top with melted butter or oil.
• Cover with plastic wrap and let rise again until doubled (about 1 to 2 hours).
• Meanwhile, wash the beet leaves.
• Blanch in boiling water for 30 seconds or until pliable (especially if using mature leaves).
• Remove from water and shock with cold water to stop the cooking process. Let drain.
• Gather the ingredients.
• When the dough has doubled, punch it down.
• Take a walnut-sized piece of dough, elongating it to a rectangular shape.
• Place it on a beet leaf.
• Roll up loosely, as you would for cabbage rolls, except leave the sides open to allow for the dough to expand as it rises and then bakes. If you like larger rolls, use more bread dough but, remember, it will grow.
• Line the bottom and sides of a Dutch oven or other large pot with beet leaves.
• Place a layer of beet rolls in the bottom.
• Brush with melted butter or other fat and salt.
• Repeat layering, ending with melted butter or fat and salt on top.
• Cover with plastic wrap and let rise until doubled (about 1 to 2 hours).
• Heat oven to 350 F. When holubtsi have risen, remove the plastic wrap and cover with a layer of beet leaves and a tight-fitting lid whose inside has been brushed with butter or fat.
• Bake for 45 minutes to 1 hour and serve hot with creamy dill sauce.
• Gather the ingredients.
• While the rolls are baking, make the sauce by melting 2 tablespoons butter in a small saucepan.
• Stir in 2 tablespoons flour and cook until mixture bubbles.
• Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently.
• Place sour cream in a heatproof bowl and temper by adding and whisking 1 or 2 small ladles of thickened broth mixture.
• Then add tempered sour cream back into the sauce, whisking until smooth.
• Add 3 tablespoons chopped fresh dill, and salt and pepper to taste. Keep warm until ready to serve.