Tsoureki Bread Pudding

17 Jul

Thanks to the many, many of you who reached out with kind words about my grandfather. It is appreciated more than you know.

I’ve got no clever transition and very few jokes today, so we’ll just get right into it– tsoureki bread pudding. IS THIS NOT THE MOST BRILLIANT THING YOU HAVE EVER HEARD OF? I mean, really.

So here’s what we’re gonna do. We’re gonna make a loaf of the delicious sort-of-sweet Easter bread, tsoureki. Then we’re gonna drown it in cream and sugar. And then we’re gonna throw some chocolate on it, bake it and eat it.

Please accept my most sincere apologies that I could not have been bothered to take the perfect picture of what is obviously the world’s most delicious dessert. Although, if you need a picture to believe that this dessert is a good idea, I’m gonna need you to check yourself — the cheddar on your cracker may not be as sharp as it used to be.

FullSizeRender (31)I pooled several resources to come up with this recipe–what I ended up going with is reflected below.

Tsoureki Bread Pudding

Ingredients

  • 1 loaf of tsoureki, cut into cubes (or, any store bought not-plain Jane bread … a cinnamon raisin loaf would probably be all kinds of awesome, too)
  • 4 eggs
  • 1.5 c sugar
  • 6 c milk (please do not even come to me with anything other than whole)
  • 2 c heavy cream
  • 1 c butter, melted and cooled
  • 4 tsp vanilla extract
  • 1 bag chocolate chips
  • 2 teaspoon grated nutmeg
  • 3/4 c white sugar
  • 1/4 c water
  • 1/3 c heavy cream
  • 1 TBS bourbon (Metaxa if you have it!)
  • pinch of salt

Assembly

  1. Lightly grease a 9×13 pyrex or large cake pan. Whisk the eggs, milk, cream, sugar, butter, vanilla, chocolate and nutmeg together.
  2. Arrange in the tsoureki cubes in the pan, the fewer the layers, the faster it will cook. Pour the egg mixture over it. Set aside and let the bread soak up all that creamy goodness for at least 30 minutes. Preheat the oven to 375F while the bread/cream mixture sits.
  3. Bake for 45-60 minutes, or until the top is browned and center is set. This will vary depending on your pan, so go with what it looks like rather than what these direction say.
  4. While the pudding bakes, make the sauce: simmer sugar and water on medium heat, swirling the pot  instead of stirring, until it is a deep amber.
  5. Remove from heat and slowly stir in the cream.
  6. Add bourbon and salt. Return to heat for 1 minute more, stirring constantly and gently.
  7. Serve pudding warm or room temp, with a generous serving of cooled bourbon sauce.

One Response to “Tsoureki Bread Pudding”

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  1. Tsoureki Bread Pudding | Cooking Up Kefi | Good Cookery - July 18, 2017

    […] 17 Jul […]

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