Beet Bread Pudding - cooking recipe

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)

Preparation

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.