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27.04.2019

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Luscious tsoureki pudding with a delicious, creamy lemon custard and sweet tangy berries. Best way to use up any leftover tsoureki (Greek sweet bread similar to challah) this Easter.

Third and final recipe for the “use up your leftovers” series this Easter. Greek households will be consuming vast amounts of tsoureki next week and maybe, just maybe, they will have some left over. Or they might just get a bit bored of plain tsoureki with their coffee each morning.

Lemon Berry Tsoureki (Greek Sweet Bread) Pudding www.thefoodiecorner.gr Photo description: A close view of a round baking dish full of baked tsoureki pudding. Between the slices are some berries and everything is covered in a sprinkling of icing sugar.

Tsoureki pudding to the rescue. I’ve made it before, this orange version for example is seriously amazing. I also have a slow cooker version with peanut butter and banana. My collection wouldn’t be complete without a lemon and berry pud. So here it is!

Actually I shouldn’t say “complete”, because there will be more to come I’m sure. Tsoureki is beautiful cooked into pudding. It’s a sweet bread similar – I think – to challah (I have to be honest and say I’ve never tried challah) and it’s perfect for a baked dessert of this sort. Try and find the original, or use any sweet bread you can find easily.

Lemon Berry Tsoureki (Greek Sweet Bread) Pudding www.thefoodiecorner.gr Photo description: A baking dish full of tsoureki pudding, with a couple of slices missing from one side. Below the dish is a plate with some pudding on it, drizzled with fruit sauce.

If you try it, let me know what you think and please tag me in any photos! {Water footprint for flour: 1,850 litres per kilo. For more on food waste and water footprints see here}

Lemon Berry Tsoureki (Greek Sweet Bread) Pudding www.thefoodiecorner.gr Photo description: A close view of one side of the tsoureki pudding in a round baking dish. Between the slices are some berries and everything is covered in a sprinkling of icing sugar. To the bottom left a small jar with fruit sauce.

For those of you celebrating Greek Orthodox Easter, have a wonderful weekend and Kali Anastasi!

Ingredients

200 ml heavy cream

200 ml milk, full fat

50 ml lemon juice, freshly squeezed

70 gr sugar

1 tsp lemon zest

1 tsp vanilla extract

3 eggs

380 gr tsoureki, sliced, slightly stale/dry

200 gr mixed berries, frozen or fresh

Icing (powdered) sugar to serve (optional)

170 gr mixed berry or raspberry jam, good quality

2 Tbs water

Step 1

In a large bowl whisk the cream, milk, lemon juice, sugar, lemon zest and vanilla. Add the eggs and whisk until incorporated.

Step 2

Dunk each slice of tsoureki into the egg mixture (get both sides nice and wet) and lay them all in a baking dish, slightly overlapping. Pour the remaining mixture over the top. Let the pudding rest between half and one hour.

Step 3

Preheat oven to 160C fan assisted (180C conventional).

Step 4

Sprinkle the pudding with the berries and bake for about 25-30 minutes, or until the tops of the tsoureki slices are a golden brown colour and the custard has set. Let the pudding cool slightly.

Step 5

If you want to make an easy fruity sauce, warm the jam in a small pan with the water until runny. If it has seeds pour it through a fine mesh sieve.

Step 6

Serve the pudding with a dusting of icing sugar and some sauce if desired (it’s quite sweet to begin with so try it before adding sauce).

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