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Puddings were originally made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added and turned into a dessert for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,
Tags: bread puddings, Easter leftovers, Easy recipes, frugal recipes, Leftovers, persimmon puree, persimmons, Pudding, Tsoureki
A divine pudding! Great idea.
Cheers,
Rosa
We have a Colombian version for bread pudding! this sounds great,Ivy!
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 Seeds
I want to try this kind of pudding sounds interesting kind of food thank you for sharing the recipe..
Both puddings looks super delicious..
Priya recently posted..Pepper Babycorn & Paneer Stir-Fry
I didn’t used to like puddings, but lately I’ve been getting more into them. The addition of persimmon sounds delicious!
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
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
Both puddings look great although the tsoureki one would be my first choice! What an excellent idea Ivy!
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.
Never knew persimmon is used in making puddings too…both the puddings looks extremely yum…
Lubna Karim recently posted..Orange Flavoured Pineapple Spritzer
Both puddings sound incredible! I have yet to make a bread pudding!
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 riepilogo
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
I love the idea! Unfortunately we never have tsoureki left overs!!!
Elpiniki recently posted..Pork with rice and peas
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!!!
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.
I love to try this kind of pudding..Sounds like good to eat..Thank you for sharing with us..
i just love your recipes. They will come in handy. I particularly the caramel persimmons. Thanks!
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!
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
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!
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.
I have to say this with the persimmon pudding is wonderful.
Congratulations to redo.
A hug.
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.