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Puddings were originally made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added and turned into a dessert for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

 

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 (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:

Caramelized Persimmons

Makes: 2 cups

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

Directions:

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

You can serve it on top of desserts of make it into a puree and use it in other recipes.

It may be stored in the refrigerator for a few days before using.

For caramel:

1/2 cup cane sugar

2 tablespoons water

Directions:

In a non-stick frying pan add the sugar and water and keep stirring with a wooden spatula until it starts bubbling and it caramelises, about 3 minutes.

Pour into a souffle baking dish.  Immediately and add water to the frying pan so that caramel will not petrify.

For pudding:

2 cups whole milk

3 large eggs

5 cups cubed soft white bread (without the core)

1 cup persimmon purée

Directions:

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 in 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:

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 stale 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 stale 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!

 

Tsoureki Pudding, recipe by Ivy

Preparation time:  15 minutes

Resting time:  30 minutes

Baking time:  45 minutes

Ingredients:

1 Tsoureki

3 eggs

580 ml milk

60 grams honey

Directions:

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.

Kopiaste and Kali Orexi,

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Χωρίς σχόλια on Tsoureki Pudding and Persimmon Bread Pudding

  1. Ο/Η Rosa λέει:

    A divine pudding! Great idea.

    Cheers,

    Rosa

  2. Ο/Η Erica λέει:

    We have a Colombian version for bread pudding! this sounds great,Ivy!

  3. Ο/Η Angie λέει:

    My husband actually likes to eat bread pudding with cherries for the main ;-) Haven’t made one in a long while…yours with persimmon looks splendid.
    Angie recently posted..Asparagus Baton Bread with Sesame SeedsMy Profile

  4. Ο/Η tinafreysd λέει:

    I want to try this kind of pudding sounds interesting kind of food thank you for sharing the recipe..

  5. Ο/Η Priya λέει:

    Both puddings looks super delicious..
    Priya recently posted..Pepper Babycorn & Paneer Stir-FryMy Profile

  6. Ο/Η Ben λέει:

    I didn’t used to like puddings, but lately I’ve been getting more into them. The addition of persimmon sounds delicious!

  7. Ο/Η Nadji λέει:

    Rien ne se perd. Tout se transforme et de manière très gourmande.
    J’aime beaucoup.
    A bientôt
    Nadji recently posted..Sugar butter bread 牛油面包My Profile

  8. Ο/Η Juliana λέει:

    I am not a big fan of bread pudding, but this one sure caught my attention…persimmon…look so creamy and flavorful.
    Thanks for this recipe Ivy and have a great week :)

  9. Ο/Η Peter G λέει:

    Both puddings look great although the tsoureki one would be my first choice! What an excellent idea Ivy!

  10. Ο/Η Reeni λέει:

    I’m embarrassed to say I have never had a persimmon! I do love a comforting bread pudding – both your desserts look and sound delicious! I’ll have to hunt down some persimmons.

  11. Ο/Η Lubna Karim λέει:

    Never knew persimmon is used in making puddings too…both the puddings looks extremely yum…
    Lubna Karim recently posted..Orange Flavoured Pineapple SpritzerMy Profile

  12. Ο/Η 5 Star Foodie λέει:

    Both puddings sound incredible! I have yet to make a bread pudding!

  13. Ο/Η Simona λέει:

    Bread pudding reminds me of my first study/vacation in London, many years ago. My landlady made it especially for me, for breakfast. Bread pudding with persimmons sounds lovely.
    Simona recently posted..una pasta veloce per cena numero 261: il riepilogoMy Profile

  14. Ο/Η pierre λέει:

    hello ivy
    personnally i love these ûddings with bread or brioche leftovers and combined with blckaberries fruits it is a delish !!cheers from rainy paris !!pierre

  15. Ο/Η Elpiniki λέει:

    I love the idea! Unfortunately we never have tsoureki left overs!!!
    Elpiniki recently posted..Pork with rice and peasMy Profile

  16. Ο/Η Jane gifts λέει:

    Wow! These bread puddings looks delicious. I’m gonna try it this weekend and see how my family enjoys. Thanks so much for sharing this recipe!!!

  17. Ο/Η lisaiscooking λέει:

    This is a great use for leftover tsoureki! And, I love the idea of a persimmon bread pudding. We have lots of persimmons in Texas in the fall. Can’t wait to try this.

  18. Ο/Η Jared λέει:

    I love to try this kind of pudding..Sounds like good to eat..Thank you for sharing with us..

  19. Ο/Η Hannah λέει:

    i just love your recipes. They will come in handy. I particularly the caramel persimmons. Thanks!

  20. Ο/Η Jamie λέει:

    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. Two fabulous recipes, Ivy!

  21. Ο/Η Jean λέει:

    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.

    -Jean

  22. Ο/Η Jill Colonna λέει:

    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!

  23. Ο/Η Claire λέει:

    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.

  24. Ο/Η Anna Maria λέει:

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

  25. Ο/Η Pershy λέει:

    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.

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