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Arabian bread and butter puddings
Arabian bread and butter puddings
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate classic bread pudding with a Middle Eastern twist using fragrant orange blossom water.
Ingredients:
  • 1/2 x 430g loaf Turkish bread
  • 75g unsalted butter
  • 1/2 tsp ground cardamom
  • 1.25 gm ground cinnamon
  • 110g (1/2 cup) caster sugar, plus 2 tbsp extra
  • 310ml (1 1/4 cups) milk
  • 310ml (1 1 /4 cups) pouring cream
  • 75g dried apricots
  • 5 eggs
  • 2 tsp orange blossom water (see note)
  • 50g pistachios
  • Icing sugar, to serve
Instructions:
  • Begin by preheating your oven to 190C. Cut the bread into roughly 2cm cubes and place them in a bowl. In a saucepan over medium heat, melt butter along with spices and an extra 2 tablespoons of caster sugar. Once the butter is melted, drizzle this mixture over the bread. Remember to keep the pan for later use. Use your hands to toss and combine the ingredients thoroughly. Finally, divide the coated bread among the serving dishes.
  • In a saucepan, combine milk and cream and heat over medium-high heat until almost boiling. While waiting, roughly chop apricots and set them aside. In a separate bowl, whisk together eggs, orange blossom water, and caster sugar. Slowly whisk in the hot cream mixture.
  • Drizzle the warm cream mixture onto the bread and sprinkle the apricots on top. Arrange the dishes on a baking tray and bake on the bottom shelf of the oven for about 20 minutes, or until the mixture is just set.
  • Coarsely chop pistachios and generously sprinkle over the puddings. Dust with icing sugar and enjoy while warm.

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