Left over Tsoureki, after the Easter celebrations are over is a great ingredient to make a number of different sweet treats with. Here, I am using a few slices of a plain tsoureki (see my recipe for Easter Chocolate tsoureki) to make a version of the bread and butter pudding. It is light, fluffy and full of the tsoureki flavours as well as the ones usually associated with this dessert.
I used some candied kumquat I had but you can sprinkle some candied peel or leave out all together.
Ingredients (serves 6)
- 4-5 slices of tsoureki, depending on how big the tsoureki is
- 50g butter
- 3 tbsp apricot jam
- 300ml full fat milk
- 200ml double cream
- 3 eggs, beaten
- 60g sugar
- 1 tbsp vanilla extract
- A few slices of candied kumquat or 1 tbsp of candied peel
- 10g of sugar for sprinkling
Method
Butter a dish measuring 20 x 20 x 5cm.
Butter the slices of tsoureki and spread half with a little jam. Top with the other half. Cut each pair of slices in four and place them vertically next to each other in the dish until the dish is full. Sprinkle the candied fruit or peel amongst the tsoureki pieces.
In a big jug, whisk the milk, sugar, cream, eggs and vanilla and pour all over the tsoureki. Leave to soak for 30 minutes.
Preheat the oven to 1800C.
Sprinkle the pudding with the sugar and bake for 35 minutes. Serve with crème fraiche or double cream and sprinkle with pistachio nibs or other nuts for a bit of texture if you wish.