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.
Puddings were originally made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added and turned into a dessert for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.
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 (you can see how bad the pictures are 🙂 ).
I was waiting to make the pudding again and take better pictures but since I don’t know when that will be, so here it is:
Makes: 2 cups
- 5 ripe persimmons, peeled
- 2 tablespoons brown sugar
- 2 tbsp Tentoura (cinnamon liqueur or other liqueur)
- 1 cinnamon stick
- 3 cloves
- ½ tsp nutmeg
- In a non stick frying pan add the fruit, sugar, liqueur and spices. Mix for five minutes until the fruit caramelize.
- Remove the spices before using.
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.
- 1/2 cup cane sugar
- 2 tablespoons water
- 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.
- Pour into a souffle baking dish. (Immediately and add water to the frying pan so that caramel will not petrify).
- 2 cups whole milk
- 3 large eggs
- 5 cups cubed soft white bread (without the core)
- 1 cup persimmon purée
- In a bowl whisk the eggs for a few minutes.
- Add milk and persimmon puree and mix.
- Remove the core from the bread and cut into small cubes. Add it to the mixture and leave it for 15 minutes to soak.
- Put in a souffle dish where the caramel was previously poured and cover with aluminium foil.
- Preheat oven to 180 degrees C and bake it over a water bath for about 1 hour covered.
- Remove aluminium foil and bake for another 20 minutes.
- Serve warm although it can be served cold as well.
Tsoureki Pudding (Greek brioche type of bread)
How can something so simple 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.
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.
What did I need to make the pudding? Just a few ingredients were necessary : milk to soak the bread, honey to add a little sweetness as the bread itself is not sweet at all and eggs for binding.
I did not add too much honey 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 plain just sprinkle some icing sugar and cinnamon on top and you have heaven in your plate!
Preparation time: 15 minutes
Resting time: 30 minutes Baking time: 45 minutes
- 1 Tsoureki (about 300 grams)
- 3 eggs
- 580 ml milk
- 60 grams honey
- Preheat oven to 180 degrees C / 350 degrees F.
- Cut tsoureki into small pieces into a 18 x 25 cm (7 x 10 inch) baking dish.
- In a medium mixing bowl, combine eggs, milk and honey.
- Beat until well mixed.
- Pour over bread and lightly push down with a fork until bread is covered.
- Let is rest for 30 minutes to soak up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top is golden and crispy.
The last bread pudding I made was in June, 2015. I used bread I made, following the recipe on the package but which was a total failure. I would not let that bread go wasted so the first thing I thought of making was a bread pudding.
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.
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.
The pudding turned out to be delicious especially with that caramel on top. I did not add any butter to it as the bread already contained a lot of olive oil.
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!
Poutinga me Caramela kai Glyka tou Koutaliou (Caramel Citrus Bread Pudding)
Preparation time: 25 minutes
Cooking time: 60 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
- Cut the spoon sweets (fruit preserves) into thin slices.
- Cut the bread into smaller pieces and grind it in a food processor to make coarse bread crumbs.
- Put the bread in a bowl and add milk, lemon zest and vanilla and let them soak for 15 minutes. Meantime prepare the caramel.
- 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.
- 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.
- In the meantime preheat oven to 180o C (160o fan forced).
- 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.
- Pour mixture into the mold, making sure that the fruit preserve is distributed evenly in the mold.
- 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.
- 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.
Note: Make sure to fill the frying pan immediately with water after making caramel, as it will get stiff and will be difficult to clean.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,