BEET BREAD PUDDING

1. 1 pound Ace Ciabatta, crust removed, cut into 3/4-inch cubes

2. 5 tablespoons butter
3. 4 cups of roasted beets, 2 medium sized onions (you can roast beets earlier and cook from cool)
4. 1 clove of shallot, salt and freshly ground pepper
5. 4 large eggs
6. 1 1/2 cups heavy cream
7. 3/4 cup sour cream
8. 1 tablespoon chopped rosemary or basil
One 10 1/2-ounce log of fresh goat cheese, crumbled
Scrub beats well, wrap in tin foil and bake until tender. Peel. Toss in Tarragon vinegar.
Butter pan and line bottom of pan with sliced beets.
1. Preheat the oven to 400. Spread the bread cubes on a baking sheet and toast in the oven for 10
minutes, or until golden.
2. In a large skillet, melt the butter over moderately high heat. Add the onions and cook, stirring until
the onions are caramelized.. Season with salt and pepper. Set aside.
3. In a large bowl, whisk the eggs with the heavy cream and sour cream. Gently fold in the bread cubes,
chives, rosemary, and half of the goat cheese. Season with salt and pepper. Let stand until all of the
liquid has been absorbed, about 30 minutes.
4. Transfer the bread pudding to a 12-by-8-by-2-inch baking dish. Sprinkle the remaining goat cheese
on top.
5. USE BAIN MARIE
6. Set the baking dish in a roasting pan and add enough hot water to the pan to reach halfway up the
side of the baking dish. Bake for 40 minutes, or until the pudding is set and the top is golden brown.
Serve hot or warm. Top with carmelized onions .
MAKE AHEAD The unbaked bread pudding can be refrigerated overnight. Bring to room temperature
before baking.