I actually made the egg rolls first. I added beet puree to the egg roll wrappers and then wrapped then in a shredded beets and carrots filling. I loved the beautiful pink hue of the egg roll wrappers. However, when I baked them, they had changed from a beautiful pink to a muddy brownish-pink.
After the egg rolls, I decided to work on a bread pudding. I thought that I would add some orange juice to the custard to make it a bit acidic and hopefully slow the chemical reaction that changes my beets. This bread pudding was good. Really, really good. I usually don't like bread pudding but I loved this. There are definitely some areas that are more brown than I like. But that is probably mainly because my bread got a little extra toasty. You don't get a strong beet flavour in these. You can tell there's a hint of something. But beets are really added colour and extra fibre to this dish.
Beet Bread Pudding
4 - 5 cups of stale bread
3 cups of milk
1 cup pureed beets
3/4 cup sugar (I used half brown and half granulated)
1/4 cup rum
1/4 cup orange juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Cut the bread into 1/2 inch cubes. If the bread is not stale, toast in a 200 degree oven for a few minutes. Don't leave them too long! Place the cubes into a greased 9" x 5" loaf pan or pan of similar volume.
Blend milk, eggs, beets, sugar, rum, orange juice, cinnamon and nutmeg and pour over bread cubes. Let sit until the custard has been absorbed. The amount of time this takes depends on how dry your bread is. It could take as little as an hour.. You can also refrigerate overnight.
Bake in a 350 F oven for 50 minutes.