When there is a respect for small things, there will be an even greater respect towards the bigger things. When there is no respect for small things, then neither will there be for the bigger ones. This is how the Fathers maintained Tradition.

+Saint Paisios

Oh my goodness you guys! One of our most favorite desserts is made with Tsoureki…. many years ago I ended up with a lot of extra Tsoureki. So much that I ended up letting some of it get dry. Well, that was the best thing evah! In desperation not to let it go to waste I made bread pudding out of it. After many years it has become a Pascha Bright Week Tradition!!

Tsoureki Bread Pudding

Preparation

• Tsoureki (recipe HERE) Reserve 2 cups!!
• 1/2 cup plus 3 tablespoons sugar
• 9 large egg yolks
• 2 tablespoons vanilla extract
• 1/2 teaspoon table salt
• 2 -1/2 cup heavy cream
• 2 -1/2 cup milk
• 2 tablespoons unsalted butter
• Creme Anglaise Recipe found HERE

Preparation of Tsoureki Bread Pudding

• Cut Tsourkeki into 1 – 2 inch cubes
• Spread cubes in single layer on 2 rimmed baking sheets. Bake at 325 F tossing occasionally until the cubes dry out. About 15 minutes

• Whisk egg yolks, 1/2 cups sugar, vanilla and salt together in large bowl. Whisk in cream and milk to combine.
• Place bread crumbs into baking dish and add liquid mixture and combine. Let sit 30 minutes.

• Spread reserved 2 cups bread crumbs over mixture pressing into custard
• Dab reserved bread crumbs with butter (using pastry brush)

• Spinkle sugar over top and put into oven until the custard has just set – 40 – 50 minutes.
• Transfer to wire rack until cool and pudding is set and just warm
• Serve drizzled with cream anglaise.