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Tsoureki Pudding and Other Bread Puddings

Tsoureki Pudding and Other Bread Puddings

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Bread Pudding is an old fashioned dessert which is made in many countries which had an English influence.

Cyprus was a British colony for many years so this dessert was known in Cyprus as well.

Tsoureki pudding with Karydaki photo

Puddings were originally made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added and turned into a dessert for poor people.  

Later on other ingredients such as biscuits were used to make puddings.

Collage making Tsoureki image

Persimmon Bread Pudding

Persimmom pudding image

While preparing the post, I remembered that I had another bread pudding made with persimmons, which I had made back in 2009 and not posted mainly because I did not have a decent photo to post back then 🙂

κολάζ σώς από λωτούς εικόνα

I was waiting to make the pudding again in order to take better pictures before posting it.

I caramelized some persimmons, which I added to the pudding. I also added caramel to the oven proof dish before adding the pudding and then baked it in the oven.

Persimmom pudding image

Persimmon pudding

Yield: 10
Prep Time: 1 hour
Cook Time: 1 hour
Additional Time: 20 minutes
Total Time: 2 hours 20 minutes

A different pudding made with caramelized persimmons.


For the Caramelized Persimmons:

  • Ingredients:
  • 5 ripe persimmons, peeled
  • 2 tablespoons brown sugar
  • 2 tbsp Tentoura (cinnamon liqueur or other liqueur)
  • 1 cinnamon stick
  • 3 cloves
  • ½ tsp nutmeg
  • For the caramel:
  • 1/2 cup cane sugar
  • 2 tablespoons water
  • For the pudding:
  • 2 cups whole milk
  • 3 large eggs
  • 5 cups cubed soft white bread (without the core)
  • 1 cup persimmon purée


Prepare the caramelized persimmons: 

  1. In a non stick frying pan add the fruit, sugar, liqueur and spices.  Mix for five minutes until the fruit caramelize.
  2. Remove the spices before using.

Prepare the caramel:

  1. In a non-stick frying pan add the sugar and water and keep stirring with a wooden spatula until it starts bubbling and it turns light brown, about 3 minutes.
  2. Pour into an oven proof baking dish. (See note).

Prepare the pudding:

  1. In a bowl whisk the eggs for a few minutes.
  2. Add milk and persimmon puree and mix.
  3. Remove the crust from the bread and cut into small cubes.  Add it to the mixture and leave it for 15 minutes to soak.
  4. Put it in the baking dish where the caramel was previously poured and cover with aluminium foil.
  5. Preheat oven to 180 degrees C and bake it over a water bath for about 1 hour covered.
  6. Remove aluminium foil and bake for another 20 minutes.
  7. Serve warm although it can be served cold as well.


The caramelized persimmons makes 2 cups.

You can serve it on top of desserts or make it into a puree and use it in other recipes. It may be stored in the refrigerator for a few days before using.

After making the caramel, immediately add water to the frying pan so that caramel will not petrify.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 229Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 61mgSodium 144mgCarbohydrates 45gFiber 5gSugar 29gProtein 6g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

collage persimmon pudding photo

What do I need  to make a bread pudding?  

Just a few ingredients were necessary :  milk to soak the bread, honey or sugar to add some sweetness, depending on what kind of bread you are using and eggs for binding.

I did not add too much honey in my tsoureki pudding as I wanted to serve it with one of my favourite spoon sweets “karydaki” which is fresh walnut made into a fruit preserve, with some of its delicious syrup on top.

In case you want to serve it without the fruit preserve, add more sugar or just sprinkle some icing sugar and cinnamon on top and you have heaven in your plate!

Making good use of a failed bread!

This bread pudding was made with a bread I made following the recipe on the flour package.   The bread was a total failure but I would not let that bread go wasted, so the first thing I thought of making was a bread pudding.

Failed bread image

When I saw the recipe on the package I knew that something was not right as it had a whole cup of olive oil in it.  

Still, I was curious to see how it would turn out and proceeded to make it.  The result was more like a cake rather than a bread.  

We ate some the first day while it was still fresh and the next day I proceeded to make the bread pudding.

The remaining bread crumbs were put in zip lock bags in the freezer to be used in other recipes.

Bread pudding with caramel image

You certainly don’t need to make the “failed bread” to make this pudding but you can still make it by using any leftover bread.

caramel bread pudding cut image

I did not add any butter to it as the bread already contained a lot of olive oil.

Instructions to make bread in English image

Note:  Since you will be making it with normal bread, I would suggest that you add 100 grams of butter when making it.

Here is the recipe on the package, on which I typed a few comments!

caramel bread pudding image

The pudding turned out to be delicious especially with that caramel on top.  


Bread pudding with caramel image

Bread Pudding with Citrus Preserves and Caramel

Yield: 10
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes


  • 300 grams (3+ cups) of bread (not stale but dried)*
  • 1 litre milk
  • 1 sachet (10 g) lemon flavoured vanilla sugar
  • 2 tbsp lemon zest
  • 3/4 cup sugar
  • 5 eggs (60 – 65 grams each)
  • 200 grams (1 heaped cup) chopped citrus fruit preserves (I used Seville orange peels, green Seville oranges and bergamot).
  • For the caramel:
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 2 ½ tbsp water


  1. Cut the spoon sweets (fruit preserves) into thin slices.
  2. Cut the bread into smaller pieces and grind it in a food processor to make coarse bread crumbs.
  3. Put the bread in a bowl and add milk, lemon zest and vanilla and let them soak for 15 minutes. Meantime prepare the caramel.
  4. Place the sugar, water and lemon juice, just enough to moist the sugar, in a small non-stick frying pan and bring to a boil. Lower heat and stir constantly until the sugar starts turning into a deep amber colour.
  5. Empty caramel syrup into the silicone mold. Let it cool for a few minutes and before it hardens spread it to the sides with a spoon in order to coat the sides.
  6. In the meantime preheat oven to 180o C (160o fan forced).
  7. Put the eggs and sugar in the same food processor and whirl a few seconds just to combine. Empty it in the bread mixture, add the fruit preserve and mix.
  8. Pour mixture into the mold, making sure that the fruit preserve is distributed evenly in the mold.
  9. Bake for about 55 - 60 minutes or until the surface starts to brown. Do not test with a knife as the mixture will be wobbly but it will set as it cools.
  10. Let it cool just enough to be handled and loosen the sides. Turn the pudding upside down in a platter so that caramel is now on the top.  Do not wait until it cools as the caramel will harden and stick to the mold.


Make sure to fill the frying pan immediately with water after making
caramel, as it will get stiff and will be difficult to clean.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 362Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 101mgSodium 244mgCarbohydrates 70gFiber 1gSugar 47gProtein 10g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Collage old fashioned Bread Pudding photo

Tsoureki Pudding (Greek brioche type of bread)

How can something so simple as a bread pudding be so good?

As I have been making puddings for years, I knew exactly what to do with my leftover tsoureki.   Apart from the filled tsourekia, I did make a classic type as well but that was scorned and left the last to eat.

A slice of Tsoureki pudding with icing sugar image

However, that sweet rich butter bread, with roasted almonds on top, which by itself is very aromatic from the mastic and mahleb became hard after ten days from the day I made them.

Tsoureki pudding with Karydaki image

Of course, I make puddings very often, usually with ingredients I have at hand at the time.

This one was made with tsoureki and chocolate chips.

Tsoureki pudding with chocolate chips image

Whichever you make, I am sure you will love it!

Tsoureki Pudding

Tsoureki Pudding

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

A Greek-style bread pudding made with tsoureki, which is a kind of brioche bread made during Easter.


  • 1 Tsoureki (about 300 grams)
  • 3 eggs
  • 580 ml milk
  • 60 grams honey


  1. Preheat oven to 180 degrees C / 350 degrees F.
  2. Cut tsoureki into small pieces into a 18 x 25 cm (7 x 10 inch) baking dish.
  3. In a medium mixing bowl, combine eggs, milk and honey.
  4. Beat until well mixed.
  5. Pour over bread and lightly push down with a fork until bread is covered.
  6. Let is rest for 30 minutes to soak up the egg mixture.
  7. Bake in the preheated oven for 45 minutes, or until the top is golden and crispy.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 117Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 101mgSodium 88mgCarbohydrates 13gFiber 0gSugar 8gProtein 7g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Other related Recipes:

Caramel Biscuit Pudding


More Tsourekia recipes


Collage Tsoureki Pudding image

Kopiaste and Kali Orexi,

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Wednesday 9th of May 2012

I first learnt of it when it was being served in the cafeteria of my college and since then, I’ve always enjoyed eating it. Thanks that you've shared.

Anna Maria

Tuesday 8th of May 2012

I have to say this with the persimmon pudding is wonderful. Congratulations to redo. A hug.


Tuesday 8th of May 2012

Nice post. They both look so delicious and I may tend towards the denser, simpler tsoureki pudding but the caramelly fruity twist on the classic bread pudding looks fantastic and has me intrigued.

Jill Colonna

Monday 7th of May 2012

Ivy, it's so long since I've had bread and butter pudding but reading your recipe here with persimmons? You have me longing to make it again!


Monday 7th of May 2012

I really love bread pudding. I first learnt of it when it was being served in the cafeteria of my college and since then, I've always enjoyed eating it.


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