Name: Bread Pudding with Citrus Preserves and Caramel
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 10
Cuisine: English cuisine
Ingredients: 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

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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. See also my biscuit pudding.

Puddings were originally made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added and turned into a dessert for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

Persimmon Bread Pudding

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 🙂

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.

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.

Ingredients

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

Instructions

Prepare the caramelized persimmons:

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.

Prepare the caramel:

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 an oven proof baking dish. (See note).

Prepare the pudding:

In a bowl whisk the eggs for a few minutes.
Add milk and persimmon puree and mix.
Remove the crust from the bread and cut into small cubes Add it to the mixture and leave it for 15 minutes to soak.
Put it in the baking 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.

Notes

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."

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.

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.

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!

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