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Beet Bread Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.6659
Energy (kCal)2967.3051
Carbohydrates (g)480.3301
Total fats (g)85.3228
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Grate beets coarse. | 3. Whisk the eggs with sugar, dill, orange zest, salt and pepper to taste. | 4. Fold 3/4 of the egg mix into the bread mix. | 5. 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. | 6. Bake at 375 for about 40 minutes, until light golden and set. | 7. Let rest for 10 minutes and cut into squares. | 8. Serve with sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rye bread 14 ounces seeded sliced 1004.1389999999999 178.6018 0.0397 13.4944
    beet 12 ounces roasted 146.2834 32.5225 5.4771 0.5783
    vegetable broth 4 ounces 74.8427 12.1336 2.7442 1.7690000000000001
    golden raisin 1 cup 498.3 131.208 5.5935 0.759
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    egg 4 286.0 1.44 25.12 19.02
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193
    orange zest 1 1.94 0.5 0.03 0.004
    salt - - - -
    black pepper coarse ground - - - -
    cream 3/4 cup sour 341.55 7.9868 4.209 33.3788

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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