- 1/2 cup milk
- 1 cup half-and-half
- 1 1/4 cups semi-sweet chocolate chips or 1 (10-ounce) bag
- 2 tablespoons unsalted butter
- 2 eggs plus 1 yolk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup cooked, peeled and puréed (or finely grated) beets
- 5 cups cubed white Italian or Campagnolo loaf
Preheat oven to 350° F.
In a saucepan, combine milk, half-and-half, chocolate and butter. Place over medium heat, stirring occasionally, until chocolate has melted, about 5 minutes.
In a large bowl, whisk together eggs, yolk, sugar and vanilla. Whisk in warm milk mixture until combined. Add beets, then gently stir in bread cubes until well moistened.
Pour mixture into a lightly buttered 9-inch square pan and bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes before serving.
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