Turkish Bread Pudding with Syrup and Cream
Ekmek Kadayıfı
This luxurious Turkish dessert features layers of syrup-soaked bread topped with rich vanilla custard and whipped cream. The bread becomes tender and sweet while maintaining a slight texture, creating beautiful golden and white layers. It's an elegant dessert that transforms simple ingredients into something truly special.
Ingredients
Instructions
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Prepare the syrup
Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat for 2-3 minutes, stirring until sugar completely dissolves. Add lemon juice and simmer for 5-7 minutes until slightly thickened and golden. The syrup should coat the back of a spoon. Do not let it darken too much or it will become bitter.
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Soak the bread
Remove crusts from bread slices and arrange in a single layer in a 9x13 inch dish. Pour the hot syrup evenly over the bread, ensuring each slice is completely saturated. Let soak for 15-20 minutes until bread absorbs most syrup and becomes golden and tender. Do not press down or the bread will become mushy.
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Make the custard
Whisk cornstarch with 100ml of cold milk until smooth. Heat remaining milk in a saucepan over medium heat for 3-4 minutes until steaming. Add cornstarch mixture and vanilla, whisking constantly for 8-10 minutes until thickened to coat the spoon. The custard should be smooth and creamy. Do not let it boil vigorously or it will curdle.
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Cool the custard
Pour custard into a bowl and press plastic wrap directly onto surface to prevent skin forming. Refrigerate for 45-60 minutes until completely cooled and slightly firm to touch. The custard should hold its shape when spooned. Do not skip the plastic wrap or a tough skin will form on top.
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Prepare whipped cream
Whip heavy cream with powdered sugar using electric beaters on medium-high speed for 3-4 minutes until soft peaks form. The cream should hold its shape but still be smooth and spreadable. Do not overwhip or it will become grainy and separate.
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Assemble the dessert
Spread cooled custard evenly over the syrup-soaked bread using a spatula. Top with whipped cream, spreading gently to create smooth layers. Dust with cinnamon and refrigerate for at least 4 hours or overnight until completely set and chilled. Do not serve immediately or layers will not hold their shape.
Tips
Cooking Tips
Use day-old bread for best texture - fresh bread becomes too soggy while stale bread won't absorb syrup properly. The bread should feel slightly firm but not rock-hard when you start.
Alternatives
Replace cornstarch with rice flour for a slightly different texture, or use half-and-half instead of whole milk for a lighter custard. Each change will make the custard less rich but still delicious.
Serving & Storage
Traditionally served with Turkish tea or coffee, cut into squares and garnished with chopped pistachios. Store covered in refrigerator for up to 3 days - flavors actually improve overnight as they meld together.
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