I had a request for a beet dessert, so here one is. Recipe was very much assembled by eye, but this is close:

——

Beet Bread Pudding
Yield: 6 servings

• 250ml half and half (the specific dairy is not important, milk or full fat cream would be fine)
• 3 eggs
• 100 g sugar
• 30ml ground ginger
• 300g sourdough, medium dice
• 2 beets, grated
• 50g butter, small dice

Whisk together dairy, eggs, sugar, and ginger.

Fold together dairy mixture, sourdough, beets, and butter. Rest in refrigeration at least one hour.

Preheat oven to 180C/350F.

Scoop mixture into oven safe vessels and bake approximately 15 minutes, until the bread pudding has puffed up and springs back to the touch. I suspect internal temp will be around 95C/200F. If you use a very tall vessel it might take a bit longer.

——

Bread pudding is super, super easy to throw together by eye, it’s just a matter of whipping together eggs and liquid, then folding in bread. After resting an hour or so, it should barely hold together as a sticky mess. Stale bread is not actually necessary, though it is a good use of stale bread. You can add any other ingredient you like to flavor it as long as you keep the water content of the flavoring in mind.

The end result on this one is extremely good. Beets have great sweetness and color but mostly they brought a rich, savory weight, depth sweet bread pudding really enjoys. I topped it with a mascarpone sour cream cinnamon thing; 2 parts cheese:1 part sour cream, blend in food processor with sugar and cinnamon to taste.