A luscious bread and butter pudding, with loads of cheese and a touch of something different. Yellow pepper jam with almonds and ginger. A product co-created by Simply Greek, Amvrosia Gourmet and The Foodie Corner for charity.
I wasn’t going to post this in English, as the jam is only available in Greece. However, it is so tasty, and easy, and for a good cause, that I thought you might find it interesting anyway. I’m sure a good sweet chutney or a chilli jam would work in place of our yellow pepper jam, so give it a go and let me know all about it!
The pudding is gorgeous; soft and creamy in some spots, cheesy and crunchy in others. Evaporated milk is my secret weapon here. It’s so much richer than fresh and gives the impression that there is also loads of cream in the custard. Make sure your sliced bread is stale and a bit dry, so it soaks up the liquid nicely and doesn’t become gooey while baking. Cheese wise, I used gouda and kefalotyri, a Greek, fairly salty, hard yellow cheese. I’d say parmesan or pecorino or grana padano would be nice.
If you live in Greece but happen to be reading in English, you can find the jam (we’ve called it “yellow pepper and almond sauce” here) in delis, shops with traditional products and pantopoleia (can’t accurately translate that one!). Simply Greek will donate all profits to Boroume, an organisation that fights food waste by organizing the distribution of surplus food for charity throughout Greece.